Chicken & Mushroom Provencal Stew
Recipe Redux – October, 2013: Slow-Cooker Meals

When the chill of fall starts to take over, it is the perfect time to break out the slow-cooker. I love how slow cooking a dish can bring out great flavors from your food, and also cooks meat to a fork-tender consistency. Bonus: the whole kitchen smells amazing from it!

This recipe is small enough to easily fit into a 4-quart slow-cooker with room to spare. If you don’t have a lot of time in the morning for prep, chop up all the veggies the night before- that way you will only need 30 minutes to saute all the ingredients before adding them into your crock pot. Since it reheats nicely, the stewed chicken and veggies make great leftovers too.

I used baby bella mushrooms when I made this recipe for the blog. For a delicious variation, prepare the stew with an assortment of wild mushrooms.

To reduce the saturated fat content, you can substitute chicken breasts for the thighs. If you do so, make sure to also add another teaspoon or two of olive oil to the pan before sauteing the vegetables.

INGREDIENTS

1.5 Pounds Chicken thighs, boneless, skinless
1 teaspoon Olive oil
1 1/2 medium Onions, peeled, sliced
3 large Garlic cloves, peeled, sliced
2 medium Carrots, peeled, diced
1 large Celery stalk, diced
12 ounces Mushrooms, fresh, trimmed, sliced
3/4 cup White wine (or chicken stock*)
1 20-ounce container Tomatoes diced (like Pomi)
2 tablespoons Herbes de Provence
1/4 teaspoon Salt
1/2 teaspoon Black pepper
1 large Bay leaf
1/4 cup Olives, black and green, pitted, sliced
1/4 cup Parsley, chopped

PREPARATION
Heat the olive oil in a large fry pan over medium-high heat. Spread the oil around to coat pan. Add the thighs to the hot, oiled pan and brown chicken on both sides (cook about 4-5 minutes per side). Add chicken to slow cooker, making sure to keep the rendered fat in fry pan.

Add onions and garlic to fry pan and saute for 6-7 minutes, until the onions soften. Add the celery and carrot and saute another two minutes. Add the mushrooms and saute another two minutes. Add the wine or stock and saute another two minutes, making sure to scrape up any stuck bits from the bottom of the pan. Add the tomatoes, Herbs de Provence, salt, pepper and bay leaf, stir, and turn the heat up to high. Bring to a boil, stirring constantly. Reduce heat to simmer and cook, stirring often, until the liquid is slightly reduced, about 4-5 minutes.

Pour tomato mixture over the chicken and cover with lid. Cook in slow cooker over low heat for 6-7 hours, until the chicken easily flakes apart. When done cooking, discard bay leaf.

Garnish with olives and chopped parsley.

*Note: If preparing gluten-free, make sure chicken stock is labeled gluten-free if using processed.

Serves 6.
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