Tomato and olive chicken

INGREDIENTS (Serves 4)

12 boneless skinless chicken thighs
2 carrots, chopped
2 celery sticks, chopped
1 onion, chopped
1 tin of chopped tomatoes
16 stoned green olives
3 cloves garlic crushed
2 bay leaves
½ tsp dried oregano
¼ tsp paprika
1 pint of chicken stock
125 dry white wine
1 tbsp plain flour
2 tablespoons lemon juice

Gremolata Garnish:
Chopped fresh parsley
1 clove of garlic, minced
1 tbsp of lemon zest

METHOD

Heat 2 tbsp of oil in a frying pan 
Brown the chicken on all sides
Add the onion, garlic and celery 
Sauté for 3 minutes
Place in the slow cooker
Add the carrots, olives, garlic, bay leaves, oregano, paprika, salt and pepper
Add the tomatoes, stock and white wine
Cover and cook on high for 1 hour
Mix the flour with ¼ pint of water then add to the cooker
Turn to low and cook for a further hour
Add the lemon juice

Gremolata Garnish: 
Mix parsley with garlic and lemon zest
Sprinkle over the chicken before serving.