French Chicken Stew Recipes
Ingredients:
1 Skinless chicken, cut into serving sizes
1 Skinless chicken, cut into serving sizes
1/2 cup white wine
2 tbsp flour
1 tsp salt
1/4 cup olive oil
1 garlic clove, chopped finely
1 onion, finely chopped
2 oz can of crushed tomatoes
3/4 cup flour
Black olives, basil and parsley for the garnish
Directions:
1. In a zip lock bag, add the flour and salt together.
2. Add in the chicken pieces and shake until the flour and salt mixture evenly coats the chicken.
3. Put a medium-large saucepan on the stove with a bit of oil on a high flame and cook the chicken breasts until the chicken is well cooked. This could take between 8 and 10 minutes, with turning the meat once.
4. Once the chicken is cooked, drain out the excess oil.
5. Transfer the chicken into the slow cooker.
6. Add in the two tablespoons of oil in the same pan and sauté the onions and 2 tbsp flour on medium to high heat for 8 minutes, until the onions are golden brown. Stir constantly to prevent the onions from sticking to the bottom of the pan and burning.
7. Next add garlic and sauté for an additional minute.
8. Add the white wine, stirring constantly to ensure that the bits on the bottom of the saucepan get added into the broth.
9. Next add the tomatoes and pepper (if you like) to taste and turn the heat up to high.
10. Cook on high for 15 minutes. Keep stirring constantly to prevent sticking.
11. Once the onions are cooked, add them to the slow cooker.
12. Cover the slow cooker and cook for 7 hrs on LOW
13. Garnish with fresh basil, olives and parsley and serve
Cooking Tip:
Cooking for between 3 and 4 hours ensures that the chicken is tender, yet holds shape. Cooking for between 6 to 8 hours ensures that the chicken will fall off the bone. So, adjust the cooking time according to what your expectations of the end happens to be.
2 tbsp flour
1 tsp salt
1/4 cup olive oil
1 garlic clove, chopped finely
1 onion, finely chopped
2 oz can of crushed tomatoes
3/4 cup flour
Black olives, basil and parsley for the garnish
Directions:
1. In a zip lock bag, add the flour and salt together.
2. Add in the chicken pieces and shake until the flour and salt mixture evenly coats the chicken.
3. Put a medium-large saucepan on the stove with a bit of oil on a high flame and cook the chicken breasts until the chicken is well cooked. This could take between 8 and 10 minutes, with turning the meat once.
4. Once the chicken is cooked, drain out the excess oil.
5. Transfer the chicken into the slow cooker.
6. Add in the two tablespoons of oil in the same pan and sauté the onions and 2 tbsp flour on medium to high heat for 8 minutes, until the onions are golden brown. Stir constantly to prevent the onions from sticking to the bottom of the pan and burning.
7. Next add garlic and sauté for an additional minute.
8. Add the white wine, stirring constantly to ensure that the bits on the bottom of the saucepan get added into the broth.
9. Next add the tomatoes and pepper (if you like) to taste and turn the heat up to high.
10. Cook on high for 15 minutes. Keep stirring constantly to prevent sticking.
11. Once the onions are cooked, add them to the slow cooker.
12. Cover the slow cooker and cook for 7 hrs on LOW
13. Garnish with fresh basil, olives and parsley and serve
Cooking Tip:
Cooking for between 3 and 4 hours ensures that the chicken is tender, yet holds shape. Cooking for between 6 to 8 hours ensures that the chicken will fall off the bone. So, adjust the cooking time according to what your expectations of the end happens to be.
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