This is a favorite. A slice of hot buttered cornbread goes very well with this.
2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
2 tablespoons Vegetable oil
1 onion
6 cloves of garlic, minced
1 tablespoon tomato paste
1 stalk celery, chopped into 1/2 inch pieces
1 teaspoon dried thyme
1/3 cup flour
1/2 cup white wine
4 cups low sodium chicken broth
3 medium red potatoes, chopped into 1/2 inch pieces
4 carrots, chopped into 1/2 inch pieces
2 bay leaves
1 cup frozen peas
Season chicken with salt and pepper. Brown in 1 tablespoon oil. Remove to a plate.
Add 1 tablespoon oil to pan and add onion, carrots, potatoes, celery, garlic, thyme, and tomato paste. Cook on medium heat until onions are softened, about 8 minutes.
Stir in flour and cook for about 1 minute. Add wine, cook for about 1 minute. Add 1 cup chicken broth and stir well. Cook for 1 minute. Transfer to slow cooker.
Add to slow cooker the chicken, remaining chicken broth, and bay leaves. Stir. Cover and cook on low about 6 hours. About 1 hour before end of cooking, add the frozen peas and finish cooking.
3 comments:
Good for the cold days ahead
Sounds very good. Even in a warm climate, dishes like this are very nice. I would add a few hot peppers to it!
Oooh sounds good. Copying to my IPAD recipe file. Sounds perfect for an Autumn Day now, but I must admit that Crockpot meals are even more appreciated after we get to Florida, because without it all we would eat would be salads and summer meals. it's no fun to have something simmering on the stove all day nor to turn on the oven on most days while we're there.
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