1 cut up whole chicken (about 3 pounds)
salt and black pepper
1-2 tablespoons olive oil
¼ cup dry white wine
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
pinch red pepper flakes
40 cloves garlic (about 2 bulbs), peeled
4 stalks celery, sliced
juice and peel of 1 lemon
Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat
oil in large skillet over medium heat. Add chicken; brown on all sides.
Remove to platter.Combine wine, parsley, basil, oregano and red pepper
flakes in large bowl. Add garlic and celery; coat well. Transfer garlic
and celery to slow cooker with slotted spoon. Add chicken to remaining
herb mixture; coat well. Place chicken on top of celery mixture in slow
cooker. Sprinkle lemon juice and peel over chicken. Cover; cook on LOW
6 hours. Makes 4 to 6 servings.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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