Slow cooked Cacciatore Stew served with Mashed Potato

Brown the chicken in a hot pan with some olive oil then set aside.

Brown the pancetta and onion until the pancetta is crispy and the onion is caramelised and soft.

Add the roughly chopped garlic and cook for 1 more minute, making sure the garlic doesn’t burn. Add the wine if using and cook for a few minutes to cook off the alcohol.

Add all ingredients to the slow cooker with the chicken, passata and mushrooms on top. Cook on high for 3 hours.

After 3 hours, add the olives and roughly chopped grilled peppers to the slow cooker and leave for another hour.

Stir through the Semi-Fresh Rosemary and serve with creamy mashed potatoes.