Sarasota's Greek Chicken Stew

"Great flavor and easy to put together. Wonderful mid week meal. I originally found this from an old slow cooker cookbook which I have since sold, but I still have my recipe card. I serve this over extra thick egg noodles with a crisp green salad. One thing I think is very important for this dish, is to sear the chicken before adding it to the crock pot. It doesn't take any time, but adds tons of flavor."
 
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Ready In:
6hrs 10mins
Ingredients:
22
Serves:
6-8
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ingredients

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directions

  • Chicken -- Take the chicken out of the refrigerator to bring to room temperature. Season and rub the chicken well with salt and pepper. Then in a large baggie, add the flour and add the chicken (a couple of pieces at a time) and shake until lightly coated. Make sure to shake off as much possible. Set to the side.
  • Sear -- In a large (non-stick which is what I prefer) pan, add the olive oil and bring to medium high heat. Sear the chicken on each side until lightly golden brown. You are not cooking it all the way through, just a light sear. Just a couple of minutes on each side is all it takes. Remove and let cool.
  • Sauce -- As the chicken cooks, mix your sauce. In a large bowl, add the eggplant, mushrooms, onion, and garlic. Mix the broth and sherry (or wine) with the flour and stir well. Add the liquid to the bowl along with all the seasoning, Add a pinch of salt and pepper - you can always add more seasoning later, so go light and mix all the ingredients together.
  • Crockpot -- Add the chicken to the bottom of the crockpot and top with the sauce. Don't mix once you add it to the crockpot. On top of the chicken and sauce - add the artichokes and capers. Don't mix the artichokes and capers inches.
  • Cook -- Cover and cook on low heat for 6-7 hours. My crock pot takes 6 hours. We all know how different cooking times can be by using older vs. newer or round vs. oblong. Once the chicken is done, Mix everything together well and check for seasoning one last time. Pepper is usually the only seasoning I add. And now you can start your egg noodles.
  • Serve -- I serve this family style and make sure to use a deep dish as the sauce is great. Add the butter noodles and top with the chicken breasts and eggplant sauce,.and garnish with fresh parsley. I love to cut each chicken breast in 2-3 pieces just so everyone can take what they want, but that is optional. A nice green salad or a tomato cucumber salad on the side goes great with this dish. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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