4 lbs. bone-in chicken pieces, skin removed and trimmed
1/2 Cup pitted nicoise olives, chopped
1/4 /cup minced fresh parsley
1-1/2 tsp. grated lemon zest
lemon wedges
salt and pepper
1 Cup spaghetti sauce
Pasta
Instructions
Heat oil in a 12 inch skillet on medium-high until shimmering. Add
onions, garlic, tomato paste, 1/4 tsp. salt and cook until the onions
are soft, stirring often, 10 to 12 minutes. Stir in the wine and cook
another 5 minutes until the mixture measures about 2 cups.
Transfer this to the slow cooker and stir in the tomatoes, broth,
oregano and bay leaves and combine. Season the chicken with salt
and pepper and nestle into the cooker. Cover and cook on low 3-4
hours.
Remove the bay leaves and stir in the olives, parsley, lemon zest and
salt and pepper to taste. Remove the chicken to a platter.
I wanted the sauce a little thicker, so I added about 1 cup of
spaghetti sauce and it was perfect. I served this over a side of pasta.
Originally Submitted
10/27/2021
0 Out of 5 from
0 reviews
You can add this Chicken Provencal - Slow Cooker recipe to your own private DesktopCookbook.