Thursday, June 22, 2006

Provencale Chicken

For 5 servings:

5 pieces chicken
plain flour
black pepper
ground cinnamon
3 cloves garlic
3 medium onions, peeled and quartered lengthwise
400gm can tomatoes
400gm can tomato soup
1/4 cup wine vinegar
2 tsp dried herbs (I use an Italian blend)

1. Remove the skin and fat from the chicken.
2. Mix the flour, pepper and cinnamon together in a plastic bag. Put the chicken in the bag and coat the chicken.
3. Brown the chicken in a non-stick frying pan.
4. Combine all the ingredients in the crockpot and cook on low for 8 hours or until the chicken is very tender.

Serve with pasta or rice and salad.

This was extremely delicious, although my husband and children didn’t like the onion. At least with this dish they can easily remove the large pieces. YUMMY!

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