Saturday, September 11, 2010

Crockpot Italian Style Chicken Mushroom Stew

Special Prayers go out today for all the victims and families of 911, RIP.

To all my readers,  a  tribute and moment of silence  starting at 9:11 am this morning will be held and for the rest of today special thoughts and prayers. If you happen to be viewing this blog please join us in remembering all the families and victims of this tragic day, nine years ago today.

"Those we love must someday pass
beyond our present sight...
Must leave us and the world we
know without their radiant light.
But we know that like a candle
their lovely light will surely shine
To brighten up another place
more perfect... more divine.
And in the realm of Heaven
where they shine so warm and bright
Our loved ones live forever more in God ’s eternal light."

Amen....




4 boneless chicken breasts left whole or cut into chunks (if your in a hurry like me leave them whole) this will fall apart easily later to cut up.
1lb  can diced tomatoes
1/2 teaspoon each dried herbs thyme, rosemary, (cayenne pepper optional if you like the heat like we do), black pepper, salt, oregano, parsley, basil, add more or less of each to taste if  you like , and any other kinds of herbs you prefer.
1 lb sliced fresh mushrooms washed
2 tablespoon or more of wondra flour mixed with a little water to make a paste for the end
1/2 cup white wine
grating cheese and parsley for garnish

In a 4 to 5 quart crockpot, sprayed lightly or using disposable liners, add chicken first. Sprinkle with herbs, add tomatoes, wine, mushrooms.
Cook on low till done, I left this on for 7 hours. Came home and the chicken fell apart! Moist and perfect. Take the wonder flour add at the end to thicken. Add more if too watery one tablespoon mixed with water at a time.  Can be served over rice, pasta, bread or just the way it is. Sprinkle with grating cheese, and serve.
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