Slow cooker tuscan chicken stew
Recipe by Courtney Glantz
6-8 boneless chicken thighs, I left mine whole
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 small-medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, diced
12 baby potatoes, left whole
1¾ cup chicken stock
1 tbsp tomato paste
2 tbsp red wine
½ tsp fennel seeds, crushed up (use the side of your knife)
JUST BEFORE SERVING, TO HELP THICKEN THE SAUCE
¼ cup water
2½ tbsp cornstarch
3 tsp balsamic vinegar
tso of freshly chopped rosemary
½ tsp salt {to taste}
1. Just to develop the flavor more, I browned the chicken in a bit of olive oil before putting in the crock pot. This is totally optional though.
2. Toss chicken (either raw, or browned), carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and crushed up fennel seeds into the slow cooker and cook on the low for 4-6 hours.
3. Just before serving, combine the corn starch with the water and mix until no lumps remain.
4. Add the water/cornstarch, balsamic vinegar, rosemary and salt to the crock pot. Taste and add additional salt and/or pepper if necessary.
5. Serve with freshly chopped parsley and hunks of bread for dipping.
main courses February 18, 2016 16:27
Author a-life-from-scratch.com/
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