Herbed Chicken & Vegetables
1/4 cup all-purpose flour
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. pepper
1/2 tsp. paprika
up to 1/4 cup olive or canola oil
1 cup white cooking wine (or chicken broth)
1 can chicken broth (approximately 2 cups)
8 medium carrots, cut into chunks or equal amount of mini peeled carrots
1 medium onion, cut into chunks
4-5 medium potatoes, peeled and cut into chunks
1 tablespoon cornstarch
1 tablespoon cold water
Mix together the flour and all the spices; coat chicken breasts in flour mixture. Heat oil in a nonstick Dutch oven (or skillet if you’re going to use the slow cooker) over medium high heat. Cook chicken in oil about 15 minutes, turning several times, until lightly brown on all sides; remove chicken and drain on paper towel.
Stir wine, chicken broth, and vegetables into Dutch oven; place chicken on top. (NOTE: If liquid does not cover chicken and vegetables, add more broth to just cover.) Heat to boiling; reduce heat. Cover and simmer 35-40 minutes or until juice of chicken runs clear and is no longer pink. (However, the longer it cooks, the better and more tender it is.) Remove chicken and vegetables and keep warm.
Mix cornstarch with cold water; whisk into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over chicken and vegetables, or add the chicken and veggies back in.
Optional: Place chicken in slow cooker; cover with vegetables and pour wine and chicken broth over the top. Cook on low 6-8 hours. Add the cornstarch/water mix about 15 minutes before time to serve and it will usually thicken up just fine.