METHOD :
1- 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.
2- Transfer the onion mixture to the slow cooker, and add the broth, tomato sauce, oregano, bay leaf, salt, pepper and lemon zest.
3- Season the chicken pieces with salt and pepper, and put them in the slow cooker on top of the vegetable mixture.
4- Cover the slow cooker, and cook on low for about 5 hours, leaving the lid ajar so that the liquid reduces as it cooks.
5- Just before serving, add the lemon juice and olives. Serve hot, garnished with parsley.
Bon appetite !!
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