Crockpot French Herbed Chicken
- Reviews 1
Ready In: 4 hrs
Serves: 4
Ingredients
- 1 (3 lb) roasting chickens, skinned and cut into pieces
- 3 tablespoons seasoned flour (for dredging)
- 1 -3 tablespoon olive oil
- 1⁄2 cup carrot, coarsely chopped
- 1 small onion, diced
- 2 ounces mushrooms, sliced
- 2 stalks celery, cut in 3-inch pieces
- 1 1⁄2 cups sauterne white wine
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon dried thyme
- 1 medium bay leaf
- pepper, freshly ground
Directions
- In shallow bowl or pie plate, dredge chicken in seasoned flour.
- Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot.
- Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet.
- Cover and cook on low setting for 3-4 hours.
- Remove bay leaf and celery before serving.
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