Ingredients and Weight:
- Boneless, skinless chicken thighs: 2 lbs
- Olive oil: 2 tbsp
- Onion, chopped: 1 medium
- Green bell pepper, chopped: 1 small
- Mushrooms, sliced: 8 oz
- Tomato paste: 2 tbsp
- Dry white wine: 1 cup
- Chicken broth: 2 cups
- Bay leaves: 2
- Fresh thyme: 1 tbsp
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
4-6 hours on low, or 2-3 hours on high
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large skillet over medium heat. Brown the chicken thighs on all sides, about 5 minutes per side. Transfer to the slow cooker.
- Add the onion, bell pepper, and mushrooms to the skillet and cook until softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the wine to the skillet and bring to a boil, scraping up any browned bits.
- Pour the wine mixture over the chicken in the slow cooker. Add the chicken broth, bay leaves, thyme, salt, and pepper.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is tender and falls off the bone.
- Serve over pasta, rice, or mashed potatoes.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 25g
Dish Characteristics:
- Tender and flavorful chicken
- Rich and savory sauce
- Perfect for a weeknight meal or a special occasion
- Easy to prepare and cook
User Comments:
- "This dish was a hit with my family! The chicken was so tender and the sauce was flavorful and complex."
- "I loved the addition of the mushrooms and bell pepper. It gave the dish a nice depth of flavor."
- "I made this for a party and it was a huge success. Everyone raved about it."
Special Precautions and Tips:
- If you don't have dry white wine, you can substitute with chicken broth or water.
- You can also add other vegetables to this dish, such as carrots, celery, or zucchini.
- If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the skillet after adding the wine.
