Cook8 hrs 25 mins
This is one of my husbands more favorite things to cook. The green olives are a nice touch. But you could use ripe olives if you prefer. I like this with pasta and garlic bread, but if you're reducing carbs, you can serve without.
- 4 bone-in skinless chicken thighs
- 4 bone-in skinless chicken legs
- 1⁄4 cup olive oil
- 3⁄4 cup dry red wine
- 1 (15 ounce) can Italian-style tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 3 cloves garlic, minced
- 2 cups fresh mushrooms, stems removed
- 1 cup chopped onion
- 1⁄2 cup pimento stuffed olive, sliced
- 1⁄2 cup sliced celery
- 1⁄2 cup chopped green pepper
- 1⁄4 cup water
- 2 tablespoons all-purpose flour
- 1⁄2 cup freshly grated parmesan cheese (optional)
- Brown chicken in olive oil in skillet on both sides.
- Remove chicken from skillet and place in the bottom of crock pot.
- Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
- Add the tomato sauce and tomato paste and stir until mixed well.
- Stir oregano, basil, bay leaf, and garlic into sauce.
- Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
- Pour the sauce over all.
- Cover and cook on low for 6-8 hours or until chicken is done.
- Check consistency of sauce in crockpot.
- If it needs thickening, whisk together flour and water in a small dish.
- Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
- Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
- Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).
I liked the fact that this recipe used the crock pot. It smelled good all day. I made a few changes. I used 4 boneless skinless chicken breasts and omitted the celery (personal preference). I also tasted the sauce before serving and added 1 tsp. sugar and 1/2 tsp. salt to give it a little more depth. Thank you for posting this.
I skinned a fryer and cut it up - I found that 5 hours was long enough on low then turned it to keep warm for 2 hours No problem - it was moist, fall off the bone. Lovely flavor Thanks Sue. I served it with Homemade Gnocchi - the sauce was lovely with them, I left out the olives (didn't have any) and added 1 tsp chili flakes . Lobely dinner
The sauce was absolutely yummy! I did not have to thicken the sauce with the flour ~ it was plenty thick after cooking. I only had to cook this for 6 hours, but there are probably variations with individual crock pots. Best to check for doneness at the shortest time. Since we aren't fond of olives, so I just left them out and I also used canned mushrooms. This is a keeper and I will definitely make it again!