Saturday, April 9, 2011

Easy Crock Pot Chicken Provencal for Two

HE SAID: Good.
SHE SAID: Very good...tastes like a lot of the other chicken with wine and tomato sauce dishes we've made, but you can taste the anchovy paste!

The male half of this couple doesn't like a lot of sauce on his pasta
We had a half cup of white wine leftover from cooking another dish, so we decided to try Chicken Provencal this weekend.  (Plus we saw a Chicken Provencal recipe in a Crockpot Cookbook at Barnes and Nobles a few weeks ago...mmm).

We were going to make fish, but we ended up having lunch at Nico's on the pier (two fish dishes - one very good and one just ok).  More on Nico's in another entry.  So, with fish on the lunch menu and the rain coming, we decided on something more comfort food-ish.

We decided to serve this on pasta...mmm.  Wine makes everything taste good!  The recipe is another one we tweaked to fit what we could find in our market...and it's actually a sauted recipes, but we decided to throw everything into the crock pot.

Prep Time: 15 mins
Cook Time: 7-8 hours on low (try not to cook on high)
2 qt crock pot

6-8 boneless skinless chicken thighs (wash and pat dry)
1 T. olive oil
3/4 t. kosher salt
1/2 t. freshly ground pepper
1/2 red onion, chopped
4 cloves garlic, minced
1/2 c. red or white wine
1 1/2 c. canned crushed tomatoes with juice
1/2 t. dried rosemary
1/2 t. dried thyme
1/3 c. olives (black, nicoise, kalamata or green)
1 t. anchovy paste
pasta of your choice, depends on how much you want and if you're low carb-ing it.

If you have the time, sear the chicken in a pan (use the oil and salt/pepper on your chicken).  Transfer chicken to crock pot.  Layer in onions, garlic, rosemary, thyme, olives, then wine.  Mix anchovy paste into crushed tomatoes, then pour mixture over chicken.  Cover and cook for 7-8 hours.  If you make the larger batch, you'll have enough for one leftover serving.  Serve over a bed of pasta.

Enjoy...we sure did!

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