Main Dishes
4-5lb chicken pieces (thighs are good)
A
1/2C flour
2tsp salt
1tsp pepper
2tsp mild chile
oil
B
2 large onions, 1/2" slices
6 garlic cloves, minced
1/2lb mushrooms, sliced
3 sweet red peppers, 1/2" slices
1 large eggplant, peeled & cubed
1/2C white wine
C
15oz can tomato sauce
3 bay leaves
2tsp thyme
2tsp basil
salt and pepper to taste
Coat chicken piesces with a and broil until brown. Remove skin and layer in bottom of crockpot.
Heat oil and saute B in order, setting each aside in alarge mixing bowl when it's done (Note: do not saute garlic- add it to the onions just before they're done so it cooks but doesn't brown), using the white wine to deglaze the pan after eggplant (which may need some water added to finish cooking).
Mix together C with veggies and pour all over chicken.
Cook on low about 6 hours. Serve in bowls with good bread OR over rice.