Prep :20 minutes Total Time: 3-1/2 hours Serves 6
3 pounds skinless chicken thighs and/or legs (bone-in; if using boneless, 8 or 9 thighs)
1 teaspoon olive oil
1 cup chopped onion
1 medium green bell pepper, chopped
8 ounces brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 14-ounce can chopped tomatoes
2/3 cup dry wine (white or red)
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind (optional)
1. Season chicken with salt and pepper. Put in crock pot set to high, and cover. Alternatively, you can brown the chicken in a skillet and then transfer to the crockpot. You can use the same skillet for cooking the vegetables.
2. Heat olive oil over high heat in a large skillet. Cook the onion and green pepper for 2 to 3 minutes, then add the mushrooms. Two minutes later, add the garlic. Cook for another minute.
3. Add the tomatoes, wine, herbs, and more salt and pepper. Simmer for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of sweetener (one drop of Sweetzfree can do the trick).
4. Add the tomato paste and Parmesan cheese rind, and stir to combine. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.