Tuesday, September 16, 2014


adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 - 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

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