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Send a Meal Blog

Tuesday, January 04 2011

ingredients

  • 1/3  cup  all-purpose flour
  • 3 1/2  to 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  14.5-ounce 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

1. 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.

2. 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.

3. 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 facts

  • Servings Per Recipe 6 servings
 
  • Calories310, 
  • Total Fat (g)8, 
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)4, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)110, 
  • Sodium (mg)445, 
  • Carbohydrate (g)16, 
  • Total Sugar (g)6, 
  • Fiber (g)3, 
  • Protein (g)38, 
  • Vitamin C (DV%)55, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email
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