Ingredients
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4 bone-in skinless chicken thighs
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1/4 cup olive oil
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3/4 cup dry red wine
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1 (15 ounce) can Italian-style tomato sauce
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1 (6 ounce) can tomato paste
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 bay leaf
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3 cloves garlic, minced
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2 cups fresh mushrooms, stems removed
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1 cup chopped onion
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1/2 cup pimento stuffed olive, sliced
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1/2 cup sliced celery
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1/2 cup chopped green pepper
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1/4 cup water
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2 tablespoons all-purpose flour
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1/2 cup freshly grated parmesan cheese
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4 bone-in skinless chicken legs
Instructions
- Brown chicken in olive oil in skillet on both sides.
- Remove chicken from skillet and place in the bottom of crock pot.
- Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
- Add the tomato sauce and tomato paste and stir until mixed well.
- Stir oregano, basil, bay leaf, and garlic into sauce.
- Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
- Pour the sauce over all.
- Cover and cook on low for 6-8 hours or until chicken is done.
- Check consistency of sauce in crockpot.
- If it needs thickening, whisk together flour and water in a small dish.
- Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
- Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
- Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).