Recipes

Serves 6

Ingredients

1 ½ lbs. boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

Salt/pepper (to sprinkle on chicken)

1 large onion, diced

3 large carrots, sliced into ½ inch chunks

2 celery stalks, chopped

3-4 garlic cloves, minced

1 lb. baby potatoes, diced

2 cups chicken stock

½ cup white wine (pairing with Pedroncelli Sauvignon Blanc works best!)

1 tablespoon Worcestershire

1 teaspoon balsamic vinegar

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

½ teaspoon dried oregano

Sprinkle of salt/pepper

1 cup green beans, trimmed and chopped into 1-inch pieces

¼ cup flour

½ cup unsweetened almond milk (or your favorite milk!)

Preparation

Heat olive oil in large pan on stovetop to medium-high heat. Add chicken thighs to cover in single layer (be careful not to overcrowd), sprinkle with salt and pepper. Brown on each side for about 3 minutes, remove from pan and add to slow cooker. Repeat for all pieces of chicken thighs.

Add onion, carrots, celery and garlic to pan and brown for 5-6 minutes until soft. Add drizzle of white wine to scrape up all of the browned bits from the bottom of the pan. Add to slow cooker on top of chicken thighs.

Add diced potatoes, chicken stock, rest of white wine, Worcestershire, balsamic vinegar, rosemary, thyme, oregano, salt and pepper to slow cooker. Cook on low for 6-8 hours, adding the chopped green beans for the last hour. 

Once done, take 2 forks and pull apart the chicken thighs which will easily fall apart. Take ½ cup of slow cooker stock/liquid and add to a bowl. Add the flour and whisk until well combined, then add your milk. Add back into slow cooker and turn to high for 15-20 minutes to thicken the stew.