Provencal Chicken Stew

4 Servings
Chicken French
Winter Slow cook Main Dish Chicken French

* 3/4 cup plus 2 tablespoons -purpose flour
* 1 teaspoon t
* 1 cken
* 1/4 cup ve oil
* 1 yellow on
* 1 clove lic
* 1/2 cup dry te wine
* 1(14 1/2-ounce) can crushed atoes
* Freshly ground ck pepper
* 1/4 cup chopped fresh sley
* 1/4 cup fresh il leaves
* 1 cup black Nyons or amata olives

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large saut? pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker. Set the saut? pan over medium-high heat and add the onion and the 2 tablespoons flour. Saut?, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately. Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker.


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