A Sunday quick meal. In the a.m., brown the chicken and add to a slow cooker. Simmer wine in the same skillet as the chicken and pour into slow cooker. Dump the rest of the ingredients in a slow cooker. Enjoy a warm Fall day of football, museums, visiting friends, coffee shop, working, talking, shopping, laughing and partying. Come back in the p.m. Quickly make a salad. Open a bottle of wine. Remove lid from slow cooker. Serve yourself a hearty stew. Be in bed in the early p.m. Wake up to a good work week tomorrow a.m.
4 to 6 servings.
From Williams-Sonoma Kitchen.
- 1/3 c. all-purpose flour
- Salt and freshly ground pepper, to taste
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- 3 tbs. extra-virgin olive oil
- 3 bacon slices, chopped
- 1 yellow medium onion, thickly sliced
- 8 oz. white button mushrooms; trim and discard stems, quartered cut
- 1 lb. red-skinned potatoes; not peeled, cut into 1/2-inch pieces
- 6 garlic cloves, crushed
- 1 bunch of fresh Italian parsley, roughly chopped
- 1 bunch of fresh thyme wrapped in twine
- 2 bay leaves
- 1-1/2 c. chicken stock
- 1-1/2 c. white wine
- In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
- In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
- Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer’s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.