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Categories:
chicken vegetable oil onions garlic white wine tomatoes chicken broth thyme fresh oregano bay leaves flour kalamata olive parsley lemon zest lemon
Viewed: 48 - Published at: 6 years agoIngredients
- 6 bone-in skin-on chicken breast halves
- 2 tablespoons vegetable oil
- 3 onions, chopped medium
- 12 garlic cloves, minced
- 1 1/2 cups dry white wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups low sodium chicken broth
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1/2 cup kalamata olive, pitted and chopped course
- 1/4 cup minced fresh parsley
- 1 tablespoon grated lemon zest
- lemon wedge, for serving
Method
- Season chicken with salt and pepper. Heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker.
- Heat remaining 2 teaspoons of oil in empty skillet. Add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute Stir in garlic and cook for 15 seconds. Stir in the wine, scraping up an brown bits. Simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker.
- Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
- Transfer chicken to large serving dish and tent loosely with foil. Discard bay leaves. Set the cooker to high. Whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. Stir in olives, parsley and lemon zest and season with salt and pepper to taste. Spoon over chicken.
