12.18.2012

Crock-Pot Recipe Challenge/Italian Stewed Chicken

Hello! I have to say I was super excited (and surprised) when I was offered the chance to create a recipe for Crock-Pot! The challenge was to create a recipe or modernize an old one, for the launch of Crock-Pot's new website. For this I'll receive a personalized Crock-Pot "Create a Crock", which lets you upload family photos and other images to your own personalized slow cooker.

I'm going to use photos of my grandmother's handwritten recipes to personalize my new Crock-Pot.  As I searched through her old wooden recipe box, I realized there was no better way to honor her, than to modernize one of her recipes for this challenge!

I originally made Italian Chicken & Potatoes for this challenge.  The recipe is great but I didn't like how it turned out that day. Ok, I totally overcooked it!  I will share that recipe with you in the near future because it is great (when you prepare it correctly!)

Anyway, I decided on an Italian Stewed Chicken.  This recipe takes a little bit of prep work but once you throw it in, you will have an amazing meal waiting for you!  You can always do the prep work the evening prior, refrigerate overnight, then transfer to the Crock-Pot the next day.

It doesn't take very long but I imagine if you let it cook longer, the chicken will fall apart and this will be more like a hearty stew/soup.  I served this over pasta but it also tastes great with crusty bread, or by itself.

Enjoy!





Italian Stewed Chicken
recipe and photos by halftomatohalfpotato
serves 6


INGREDIENTS
-3.5 lbs chicken breasts, cut into cubes
-1 cup flour
-Salt & Pepper
-3 Tablespoons olive oil
-2 stalks celery, finely chopped
-1 onion, finely chopped
-2 bay leaves
-1 28 oz can crushed tomatoes (I used San Marzano)
-12 cloves garlic, smashed
-1/3 cup chicken stock
-1/2 cup white wine
-1.5 teaspoon red wine vinegar
-fresh parsley for garnish, finely chopped

DIRECTIONS
-Combine flour, salt & pepper in a plastic bag
-Dredge chicken pieces in the flour mixture, one at a time
-Make sure chicken is coated evenly, shake off excess flour, set aside
-In a skillet, heat half of the olive oil over medium-high heat
-Place chicken in skillet in small batches
-Sear until golden brown on both sides
-Remove chicken from skillet and set aside
-In same skillet, add the rest of olive oil, celery and onion
-Saute until softened (about 3-5 minutes)
-Add garlic and cook for another 1-2 minutes
-Add wine and chicken stock and simmer for about 8-10 minutes
-Transfer to Crock-Pot, stir in tomatoes and bay leaves
-Place chicken on top and cover
-Cook on low for about 3 hours, or until chicken is cooked through
-Remove bay leaves and transfer chicken to serving dish
-Stir vinegar into sauce
-Pour sauce over chicken and serve
















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