2 pounds skinless, bone-in chicken thighs and breasts
1 onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoons vegetable oil
¾ cup white wine
One 14 ½-ounce jar tomato sauce
1 cup chicken broth
1 ½ teaspoons dried oregano
1 bay leaf
Kosher salt
Freshly ground black pepper
½ cup pitted olives (Nicoise or kalamata)
Zest and juice of 1 lemon
¼ cup chopped flat-leaf parsley
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and then the tomato paste, and cook, stirring, for another minute. Add the wine, and bring to a boil. Cook, stirring and scraping up any browned bits from the bottom of the pan, until the liquid evaporates by a bit, about 3 minutes.
Transfer the onion mixture to the slow cooker, and add the broth, tomato sauce, oregano, bay leaf, salt, pepper and lemon zest.
Season the chicken pieces with salt and pepper, and put them in the slow cooker on top of the vegetable mixture.
Cover the slow cooker, and cook on low for about 5 hours, leaving the lid ajar so that the liquid reduces as it cooks.
Just before serving, add the lemon juice and olives. Serve hot, garnished with parsley.
