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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Found in Woman's Day Magazine November 2011 issue. Ingredients:
1/2 cup wine, dry white |
2 tablespoons flour, all-purpose |
1/2 teaspoon salt, kosher |
1/2 teaspoon pepper |
4 medium carrots, cut into one inch pieces |
2 stalks celery, sliced |
1 onion, chopped |
1 1/2 lbs chicken, boneless and skinless cut into 2 inch pieces |
1 cup peas, frozen |
3 tablespoons herbs, fresh (i used rosemary, sage and oregano) |
8 biscuits, frozen and cooked according to directions |
Directions:
1. In a 5-6 quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
2. Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
3. When the chicken has 30 minutes left to cook, heat oven and cook the biscuits.
4. Gently fold the peas and herbs into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls and sprinkle with additional herbs if desired. Top with the biscuit.
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