Rouxdimentary Chicken
photo by Red_Apple_Guy
- Ready In:
- 3hrs 12mins
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 6 boneless skinless chicken thighs
- 1⁄4 onion (chopped)
- 1 stalk celery (chopped)
- 1⁄2 bell pepper (chopped)
- 2 garlic cloves (diced)
- 1 (14 ounce) can tomatoes (Italian, diced)
- 1⁄2 teaspoon oregano (dried)
- 1⁄2 teaspoon basil (dried)
- 1⁄4 teaspoon table salt
- 1⁄8 teaspoon pepper
- 4 mushrooms (button, quartered)
- 2 tablespoons flour
- 1 tablespoon oil
directions
- Place all ingredients except flour and oil into a 2 to 3 qt crockpot.
- Cook on low for 2 1/2 to 3 hours or until chicken is 165F to 175F internally.
- heat oil in a small cast iron skillet and add the flour. Cook on medium-high, stirring constantly with a wisk until peanut butter colored (about 10 minutes). Add liquid to the skillet from the crockpot to the roux and scrape the roux into the crockpot, stirring as you do. Cook for 15 more minutes and serve.
- Adjust seasonings to taste.
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RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.