The flavor in this classic French chicken dish comes from simmering the chicken for a long period of time in a mixture of fresh vegetables and red wine.

Recipe by Health November 2013


Credit: Romulo Yanes

Recipe Summary test

30 mins
5 hrs
5 hrs 30 mins
Serves: 8 (serving size: 1 thigh, 1/2 cup cooked vegetables, about 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • In a slow cooker, combine carrots, mushroom slices and bay leaves.

  • In a large bowl, combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated. In a large skillet, warm 2 tsp. oil over medium-high heat. Add half of chicken and cook, turning once, until golden brown, 3 to 4 minutes per side. Transfer to slow cooker. Repeat with remaining oil and chicken.

  • Add tomato paste and wine to skillet and cook, stirring and scraping up browned bits, until boiling steadily, about 1 minute. Pour over chicken. Scatter onions on top. Cover and cook on low until meat is tender, 3 to 5 hours.

  • Remove and discard bay leaves. With a slotted spoon, transfer chicken and vegetables to shallow bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over chicken; discard fat. Top with baby arugula, if desired.

Nutrition Facts

327 calories; fat 9g; saturated fat 2g; protein 35g; carbohydrates 14g; fiber 2g; cholesterol 162mg; iron 2mg; sodium 528mg; calcium 52mg.