Added a few new potatoes (cut in chunks) but you could toss in any green veg as well.
12 skinless chicken
thighs
6 mushrooms quartered
salt and fresh black pepper
1 tbsp + 1 tsp olive oil
4 garlic cloves, chopped
1 large yellow onion, finely chopped
1 carrot, chopped
pinch red pepper flakes (optional)
2 cups Imported crushed tomatoes
(Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Pinot Grigio)
2 cups low sodium, fat free chicken
broth
Chopped Parsley or Coriander to serve.
Lightly season the chicken with salt
and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat.
Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides,
about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
Sauté garlic and onions (and red
pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes,
stirring occasionally. Add carrots and saute on medium-low for about 2-3
minutes, until soft. Add the wine and chicken broth, scraping any caramelized
bits from the bottom with a wooden spoon.
Add tomatoes, mushrooms, marjoram,
reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
Add the chicken to the
sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes,
stirring occasionally, adding water if needed.
For the Crock pot:
Start with the same directions as the
first two paragraphs up to adding the wine and chicken broth. Add the remaining
ingredients to the crock pot and cook on low for 8 hours taking the lid off the
last 30 minutes.
