This chicken provencale is ideal for a fast and easy dinner in less than 40 mins in the Crockpot® Express Pressure Multicooker.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 2 onions, sliced
• 1 red capsicum, deseeded, sliced
• 1 yellow capsicum, deseeded, sliced
• 1 cup white wine
• 2 x 400g cans chopped tomatoes
• 1 cup kalamata olives, pits removed
• 10 boneless chicken thighs
• 8 sprigs fresh thyme
• 2 anchovies
• Salt and freshly ground black pepper, to taste

Method

1. Press BROWN/SAUTÉ, and then press START/STOP. Add oil and preheat for 2 minutes. Add garlic, onions and capsicums. Cook for 4 - 5 minutes or until tender.
2. Add wine and allow to reduce by half. Press START/STOP. Add remaining ingredients to cooking pot. Secure the lid. Press POULTRY, and set time to 30 minutes. Ensure the Steam Release Valve is in the seal (closed) position. Press START/STOP.
3. Once cooking is complete, and the pressure has released, season to taste with salt and pepper. Serve hot.