A 4-pound chicken, cut into individual pieces (or can use b/s chicken breast)
2-3 TB flour
1/4 cup olive oil
2 TB chopped shallots
1 minced garlic clove
1/4 cup Italian tomato paste
1/2 cup dry white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1/2 bay leaf
1/8 tsp thyme
1/2 tsp basil
1/8 tsp sweet marjoram
1 cup sliced mushrooms
Directions:
- Dredge chicken pieces into flour. Heat olive oil in a skillet and saute chicken until golden brown.
- Place chicken and the rest of the ingredients into a 5-6.5 quart slow cooker. Cook on low for 7-9 hours or high for 4-5 hours.
- Serve with rice or potatoes
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