Home Cooks Online

Chicken and veggies simmer
all day in a wine-tomato sauce.

I've been in a bit of a food
rut lately.  Then all of the sudden,
boom, recipes start zipping out of me the way I wish cash would fly to me.  I'll take what I can get.  I was inspired today by a vegetarian recipe,
only I turned it into a meat dish.  Such
a rebel.  Crock Pots are great in the
summer.  Your house stays cool, and no
one has to stand over a hot grill outdoors. 
Right now, it is 5 p.m., and my dinner is cooked and waiting for
me.  I'm thinking I'll use the extra time
to make dessert.  I'll let you know how
that turns out.

Chicken Fricassee for the
Slow Cooker 

• About a pound and a half of
  chicken pieces


• Olive Oil


• 1 medium onion, roughly chopped


• 2 cups fresh green beans,
  trimmed and halved


• 1 cup carrot rounds


• 5-6 baby potatoes, halved


• 1 cup white wine


• 14-oz can diced tomatoes (or
  fresh)


• Salt & Pepper


• Dried oregano


• Dried tarragon

Brown chicken in olive oil over medium high heat
in a large skillet.  Season one side with
salt, pepper and oregano while the other side cooks, then flip and repeat.  Remove browned chicken to plate.  Add half the wine to the skillet and scrape
up browned bits.  Add the onions and cook
until softened, about 3 minutes.  Put the
onions and wine in the slow cooker.  Top
with chicken pieces and any juice that's accumulated in the dish.  Put beans, carrots and potatoes in a mixing
bowl.  Splash with olive oil.  Season with salt, pepper and tarragon.  Toss, then add on top of chicken in slow
cooker.  Pour diced tomatoes (and their
juice) on top of vegetables.  Season
lightly with salt and pepper.  Pour
remaining wine over top.  Cook on low for
8 hours.  (If short on time, cook on high
for 2 hours, and low for 3).