CHICKEN PUTTANESCA WITH GNOCCHI

Some people shriek in horror at the mere suggestion of an anchovy. True, they are not the most attractive-looking ingredient, but when cooked into a sauce they virtually disappear, imparting a complex savoury flavour. All the other ingredients here have the sunny disposition of the Mediterranean and perfectly complement the tender chicken.

SERVES 4

H 1 tbsp extra virgin olive oil

H 1 red onion, thinly sliced

H 2 cloves garlic, finely chopped

H small handful flat-leaf parsley, finely chopped

H 1 tsp dried oregano

H 125ml red wine

H 400g can chopped tomatoes

H 1 tbsp small capers, rinsed and drained

H 2 anchovy fillets, chopped

H 2 tbsp tomato purée

H 1 tbsp cornflour

H 6 large chicken thigh fillets

H 300g gnocchi

H 50g parmesan

1 Heat your slow cooker to high. 2 In the bowl of the slow cooker, combine the olive oil, onion, garlic, parsley, oregano, red wine, tomatoes, capers, anchovies, tomato purée, cornflour and 60ml water. Season generously with salt and pepper. Give it a good stir to make sure the cornflour has completely dissolved.

3 Trim the chicken thighs of excess fat and discard. Cut each thigh in half, then add to the slow cooker, pushing them into the sauce so they are completely submerged. Cover and cook for 2 hours, until the sauce is bubbling around the edges.

4 Give everything a stir, then quickly cover again to avoid losing too much heat. Cook for 1 hour, until the chicken is tender and cooked through.

5 Tumble the gnocchi into the slow cooker, gently nudging them into the sauce and around the chicken (avoid stirring as this will allow too much heat to escape). Cover and cook for 20-30 minutes.

6 Transfer the chicken and gnocchi to serving bowls and grate the parmesan over the top.