Chicken Provençal

 

Chicken Provençal

Slow Cooker Revolution Cookbook

3 onions, minced

12 garlic cloves, minced

2 TBS EVOO

2 TBS tomato paste

2 tsp minced fresh oregano or 1/2 tsp dried

1 (28 oz) can or boxes of crushed tomatoes 

1/2 C dry white wine

2 bay leaves

12 bone-in chicken thighs, skin removed

Salt & pepper

1/2 C pitted calamara olives (get from salad bar at market, and remove pits), chopped coarsely

1/4 C minced fresh parsley

Lemon wedges, for serving

Microwave onions, garlic, oil, tomato paste and oregano in owl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.

Stir tomatoes, wine, and bay leaves into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook for 4-6 hours on low.

Transfer chicken to serving platter.  Let braising liquid settle for 5 minutes, remove fat using spoon.  Discard bay leave.  Stir in olives and parsley and season with salt & pepper