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Friday, February 07 2014

ingredients

1/3 cup all-purpose flour
3 1/2 - 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 tablespoons olive oil
2 cups thinly sliced fresh cremini and/or button mushrooms
1 14 1/2ounce can diced tomatoes, drained
1 1/4 cups chopped green sweet pepper (1 large)
1 cup chopped onion (1 large)
1 cup chopped carrots (2 medium)
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons snipped fresh basil
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon fresh thyme leaves

directions

Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.

Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

nutrition information

Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 110, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 38, vit. A (IU) 3839, vit. C (mg) 32, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 12:07 pm | Permalink | 0 Comments | Email

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