My oh, my. It’s the holidays and you’re busy beyond belief. While you’re out shopping and worrying about what to serve your company arriving in the morning, take note. French Country Chicken is country food at its best with minimal prep and maximum flavor for the effort. I love my Dutch oven, but it requires sticking around the house, so dust off your slow cooker and put it to use.
If you live in the Pacific Northwest and tended your herb garden over the summer, the herbs for this recipe are at your fingertips. Simplicity is the name of the game: chunky ingredients with none of the fussiness of classic cuisine de France.
The divine three, onion, garlic and tomatoes, form the basis of a slow simmered sauce that’s even better the next day, if there’s any left. And in case you hadn’t thought of it, this recipe is loaded with health-friendly ingredients, plus, you make it in only one pot and serve it in bowls. In my house, that’s one way to keep the dishwasher happy. Serve it with No Knead Bread. Happy holidays, from my home to yours!
*French Country Chicken
1 medium onion, chopped
3 cloves garlic, chopped
1 can, 14.5 ounces, diced tomatoes
3/4 cup dry white wine
1 sprig (3 inches) thyme and rosemary, and 1 sage leaf
2 chicken breasts, cut into chunks, generously seasoned with salt and pepper
2 chicken thighs, cut into thirds, generously seasoned with salt and pepper
8 small Yukon gold potatoes or similar ones
Combine the onion, garlic, tomatoes, wine and herbs (substitute dried if you don’t have fresh, 1/4 teaspoon sage and thyme, 1/2 teaspoon rosemary) in a slow cooker. Add the chicken and potatoes, and stir. Make sure the potatoes are on the bottom of the cooker. Cook on low for about six hours. It’s okay to check it after a few hours and give it a stir. Taste it at about five hours to see how it’s coming along and adjust the time accordingly.
Yields 4 servings
Inspired by Lynn Ally’s recipe, Chicken Provencal Stew, from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World
SHOUTOUT: A huge thank you to the Bastyr University Dining Commons staff for the pre-holiday luncheons that rival the fare you’ll find in downtown Seattle restaurants.
Tidbit: If you have UFO’s (unidentified frozen objects) in your freezer (I know you do), buy a roll of painters tape to mark the packages. It peels off easily and you’ll never find those mystery packages in your freezer again.
I’ve never heard of this, but all the ingredients make it sound absolutely divine!