Braised Mediterranean Chicken

You could skip the browning step of the chicken, however I recommend you give it
a try. Browning the chicken adds another layer of flavor and helps make the
completed dish look delicious!

Servings: 6

Author:

Course:

Instructions

1 In a skillet heat half the oil. Season chicken with salt and pepper. Brown half
the chicken, 4 to 6 minutes on a side then place in a 4 or 5 quart slow cooker.
Repeat with remaining oil and chicken.
2 Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan.
Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Pour over
chicken in slow cooker. Lay lemon slices on chicken, then top with onion. Cover
and cook on low for 4 hours. Add artichokes and olives. Cook for 1/2 hour
longer. Serve over rice or quinoa, if desired, with a side salad.
3 To freeze: Brown chicken as directed. Set in refrigerator to cool. Add wine to
skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off
heat. Stir in chicken stock, Herbes de Provence and garlic. Cool in
refrigerator. Put cooled chicken, stock mixture, lemon and onions into a gallon
sized freezer bag. Remove as much air as possible, seal. Put artichoke hearts
and olives into a quart sized freezer bag. Remove as much air as possible then
seal. Package both bags together, label and freeze.
4 To serve: Thaw. Put contents of larger bag with chicken into a 4 to 5 quart slow
cooker. Cover and cook on low 4 hours. Add contents of artichoke bag. Cover and
cook for a half hour longer.

Braised Mediterranean Chicken

Course:

🧂 Ingredients

Instructions

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