This is a great comfort food meal you can make in the morning and have it ready when you come home from an evening meeting. Serve it over tubular pasta or polenta.
Ingredients
2 TBS extra Virgin olive oil
4-6 bone-in skin-on chicken thighs
2 yellow onions, sliced
2 carrots peeled and chopped
2 stalks celery, washed and chopped.
1 red bell pepper, cored and sliced
8 oz. white mushrooms
8 oz. Kalamata olives, pitted
3 TBS tomato paste
½ cup dry white wine
1 14oz. can chopped tomatoes
2 cups chicken stock or broth
1 TBS Worchester Sauce
2 tsp each of thyme, oregano, rosemary, basil
Salt and pepper to taste
chopped parsley for garnish
Recipe
I have a browning setting in my slow cooker. If you don’t, you will need to do the first part on the stove with a skillet.
Salt and pepper the chicken. Brown the chicken in the olive oil, and remove to a plate. Add the chopped onions, carrots and celery to the pan and stir over medium high heat until they take on some color. Add the peppers and mushrooms keep stirring for a few minutes.
Add the tomato paste and stir it in. Stir in the herbs. Stir in the wine and keep stirring for several minutes. Add the chicken stock and the tomatoes and stir for a minute or two until in simmers. Put the chicken pieces and their juices on top of the vegetable and put the lid on the slow cooker. Set it on LOW for up to 10 hours (8 is fine). Serve over pasta or polenta.
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