- 8 pieces skinned chicken
- 4 cloves garlic, peeled and sliced thinly
- 2 bell peppers (you pick the colors), sliced in two inch lengths
- 2 onions, sliced
- 1 cup pitted green olives
- 1 can diced tomatoes (15 ounces)
- 1/2 cup white wine (red will work too)
- 1/4 cup olive oil
2 tablespoons herbs de Provence
- salt and pepper
Very lightly coat the bottom and sides of a crockpot with olive oil. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crockpot. On top of the chicken, distribute the garlic, then the peppers, onions, and olives. On top of this pour on the tomatoes, wine, and olive oil. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover and cook on low for 8 hours.
4 to 6 servings
Potatoes: To make serving supper even quicker, place 4 or 5 peeled and chunked potatoes in the bottom of the crockpot before you add the chicken. This will give you everything you need for a complete meal in one pot.
Fennel: Include sliced fennel along with the bell peppers and onions to add a mildly sweet taste. You could also toss in a couple pieces of orange peel with the fennel for more Provencal flavor.
Stove top method: This recipe can also be cooked in several hours on low heat. Be sure to use a sturdy pot (not cast iron though as the acid of the tomatoes could harm this), and stir occasionally to distribute the heat.
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