Description
I adapted debbie r’s recipe #181961 for the crockpot for zwt8’s “a french love affair challenge.” debbie’s original recipe says to discard the celery before serving. You can see from my photo that i left it in because i like celery a lot. It was not pretty cooked so i highly recommend discarding it before serving! The only changes i made to the ingredients was to skin the chicken and coat it with seasoned flour before browning and i increased the quantity of wine and seasonings just a little. I used a pinot grigio wine instead of sauterne white wine because i normally don’t use sauterne, although i’m eager to try it in this dish. I served this on a bed of brown rice couscous although it would be great on pasta or white rice. I cooked on high for 4 hours but it could have cooked less, so i would try somewhere between 3-4 hours. I didn’t test it on low setting, which i’m sure would work, just not for a full 8 hours. This is chicken after all! Thanks, debbie, for inspiring this dish! 🙂
Ingredients
- Roasting Chickens
- Seasoned Flour
- Olive Oil
- Carrot
- Onion
- Mushrooms
- Celery
- Sauterne White Wine
- Fresh Parsley
- Dried Thyme
- Bay Leaf
- Pepper
Instructions
- In shallow bowl or pie plate, dredge chicken in seasoned flour
- Heat a tablespoon of the oil in a large skillet over medium-high heat
- Brown chicken in hot oil, in batches, adding more oil if necessary
- Remove to crockpot
- Drain excess fat from skillet
- Add carrots, onions, mushrooms, and celery and saut over medium heat a couple of minutes to soften the vegetables a bit
- Add wine and seasonings and bring just to the boiling point
- Allow to boil a minute or two in order to thicken and reduce the sauce a little
- Pour over chicken in crockpot, including any bits left on the bottom of the skillet
- Cover and cook on low setting for 3-4 hours
- Remove bay leaf and celery before serving