Slow-Cooked Chicken with Ratatouille

One of the greater pleasures of the cooler weather is making slow-cooked meals – they’re comforting, time-saving and because they use less expensive cuts, they’re penny pleasing.

Prep Time: 15mins

Cook Time: 4hrs 20mins

Serves: 4 People









  • 8 skinless chicken thigh cutlets
  • 2 tablespoons olive oil
  • 1 brown onion, halved, cut into wedges
  • 2 Lebanese eggplants, trimmed, thickly sliced
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 yellow capsicum, halved, seeded, thinly sliced
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) white wine
  • 400g can diced tomatoes
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 1 tablespoon tomato paste
  • 1 large sprig fresh rosemary
  • 80g (1/2 cup) pitted black olives
  • 1/3 cup chopped fresh basil leaves
  • Cooked risoni, to serve
  • Small fresh basil leaves, to serve


Step 1:

Season chicken with salt and pepper. Heat one-third of the oil in a large frying pan over medium-high heat. Cook half the chicken for 3 minutes each side or until golden. Transfer to a slow cooker. Repeat with half the remaining oil and remaining chicken.

Step 2:
Heat remaining oil in the frying pan. Add the onion, eggplant, combined capsicum and garlic. Cook, stirring, for 5 minutes or until onion is golden. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the tomato, stock, tomato paste and rosemary. Transfer to the slow cooker.
Step 3:
Cover and cook on low for 4 hours or until chicken is tender.
Step 4:
Stir in the olives and chopped basil. Serve with risoni. Top with basil leaves.
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