Ingredients
The following ingredients have 4 Servings
- 8 chicken pieces (bone-in, skin removed)
- 1 cup all-purpose flour
- 2 tsp Kosher salt (divided)
- 1 tsp black pepper
- 2 tbsp olive oil (divided)
- 1 medium onion (yellow, chopped)
- 1 medium carrot (sliced, about 1/4-inch thick)
- 2 stalks celery (sliced, about 1/4-inch thick)
- 2 cloves garlic (minced)
- 8 oz. mushrooms (button, quartered)
- 1 tbsp herbs de Provence (dried)
- ½ cup white wine (dry)
- ½ cup chicken stock
- 1 14 oz. can crushed tomatoes
- 1 bay leaf
- 1 cup black olives (pitted)
- 2 tbsp flat-leaf parsley (fresh, chopped for garnish)
Instruction
- Sprinkle salt and pepper all over the chicken pieces. Add the flour to a large platter or bowl and dredge the chicken pieces until fully coated. Shake off excess and set aside.
- In a large skillet, or Dutch oven, heat 1 tbsp of the oil over medium-high heat. Add the chicken and sear until browned on both sides, about 8 minutes total. You will probably need to do this in batches. Add a little more oil for the second batch, if necessary. Set aside.
- In the same skillet, heat another tbsp of oil and add the onion, carrots, and celery and saute until starting to soften, about 4 minutes. Add the garlic and cook for another minute. Stir occassionally with a wooden spoon, scraping up the chicken pieces at the bottom of the pan.
- Add the mushrooms and herbs de Provence and cook until mushrooms start to release liquid. About 4 more minutes.
- Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken stock and tomatoes and simmer for another 3 to 4 minutes. Stir in 1 tsp of salt and a ½ tsp. black pepper.
- Place the seared chicken in the bottom of the Crock-Pot and the pour the tomato mixture all-over the top. Nestle in the bay leaf.
- Cook on the Low setting for 4 to 5 hours. Stir in the olives in the last 10 minutes of cooking. Taste and stir in more salt, if desired. Remove the bay leaf and discard.
- Garnish with chopped parsley.
