• 1.5 pounds of skinless chicken thighs
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 carrots sliced into coins
  • 2 stalks celery minced
  • 2 cloves garlic minced
  • 1/2 cup mushrooms chopped
  • 1 15oz can whole or stewed tomatoes
  • 1 cup stock (chicken)
  • 1 cup red wine
  • 1 tbl fresh parsley
  • 1/2 tsp dried thyme

many of you have requested more crock pot recipes. i’ll let you in on a little secret, i have become obsessed. i wake up in the morning and think, is today going to be a crock pot day?

the other day while i was in a time out (don’t ask), i was looking through my crock pot book, you know, the one i have been raving about. the night before i had taken out some chicken thighs and i had no idea what to do with them. then i came across this recipe for duck with red wine. it gave me a great idea. i can replace the duck with chicken, i can use fresh mushrooms rather then dried and skip the rosemary all together (have i mentioned how much i dislike rosemary?).

red wine, skinless chicken thighs, carrots, in a gravy that resembled beef bourguignon. it reminded me of a cool fall night, you know the ones that you light one of your first fireplaces. a glass of red wine in hand and a scrumptious meal to relax you after a tough day.

this dish would be great with stew meat or even try the duck if you have it on hand. i am a big fan of chicken thighs now, i love to add them to stews and soups, i think they give dishes great flavor and with out the skin, what could be better.

{crock pot} chicken with red wine, mushrooms and herbs

  1. in a small bowl, add the flour, salt and pepper, toss in chicken and coat (reserve the flour mixture). meanwhile, in a skillet, heat up 2 tbl of olive oil and brown chicken on both sides.  add to crock pot.
  2. in the same skillet, add onion, celery, carrots and mushrooms and saute for 5 minutes till cooked but not browned. add rest of flour mixture and mix in with vegetables.
  3. add thyme and parsley with wine and bring to a boil.
  4. after a minute, add tomatoes and and stock, lower to a simmer and cook till sauce is slightly thickened. pour over the chicken in the crock pot.
  5. you can cook this for 2-3 hours on high or 4-6 hours on low. the chicken will become very tender when cooked. you can either serve the chicken whole with some rice on the side, or like i did shredded over a pasta.

i served this over a truffle fettuccine noodle, a plain or egg would be great too. i mixed in the chicken and gravy, and sprinkled a touch of fresh parsley over.



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