"The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many."
-Oliver Wendell Holmes
Hello! Today I have decided to continue with the "Autumn" cooking theme. Instead of beef, I have turned to chicken. This recipe is one of my favorites - it is full of flavor and the chicken just falls off the bone when it is finished. Enjoy!
* 3 lbs split chicken breasts, drums & thighs, cut split breasts in half
* Pan Searing Flour
* 2 Tbsp olive oil
* 2 cloves garlic, minced
* 1 cup baby bella mushrooms, sliced
* 1 cup green peppers, sliced
* 1 cup onions, sliced
* 1 cup dry red wine
* 2 tsp McCormick Italian Seasoning
* 3 cups tomato sauce
* 1 bag frozen peas
* Salt and pepper to taste
* Italian bread
* Slow cooker
* Braising pan
1.) Dust chicken with pan-searing flour.
2.) Heat oil on medium in braising pan & add chicken.
3.) Brown lightly on all sides, 8-10 min.
4.) Transfer chicken to slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Add garlic, mushrooms, peppers and onions to pan.
7.) Cook, stirring occasionally, 3-4 min, until vegetables slightly soft.
8.) Add wine; cook 1-2 min.
9.) Add Italian seasoning and tomato sauce; stir.
10.) Bring to simmer and remove from heat.
11.) Add sauce mixture carefully to slow cooker.
12.) Cover; cook 3-4 hours on high.
13.) Add bag of frozen peas during the last hour of cooking.
14.) Season to taste with salt and pepper.
15.) Serve with Italian bread.
"No spring nor summer beauty hath such grace
As I have seen in one autumnal face."
Have a great day and remember: Go Ahead & Indulge!