Slow Cooked Italian Chicken Stew

Instructions

1. Soak the saffron threads in 3 tables of the dry white wine for about 15 minutes. Combine flour, salt and pepper in a large Ziploc bag. Add the chicken pieces one at a time; toss to coat. Remove the chicken pieces from the bag and tap off the excess flour.
2. Warm the olive oil in a stove top-safe insert of your slow cooker over medium heat. Brown the chicken in batches, turning as needed until golden. Transfer to a plate lined with paper towels to soak up any excess oil.
3. Pour off most of the fat and wipe the pan and add in the onion and celery and sauté over medium heat until softened and the onion is translucent. Add the garlic and cook an additional minute. Add the 1/2 cup of white wine and the stock. Bring to a rapid simmer for 5 minutes.
4. Transfer pot to the slow cooker base. Stir vigorously to loosen brown bits at the bottom. Stir in the tomatoes, mushrooms, the saffron/wine mixture and the bay leaves. Place the chicken pieces on top. Cover and cook on low for 4-5 hours and chicken is fork tender.
5. Carefully transfer chicken to a platter with a slotted spoon. Tent with foil. Discard the bay leaves, skim off whatever excess fat you can, and stir the vinegar into the sauce. Let it sit for a few minutes.
6. Serve the chicken over the pasta and spoon on some of the sauce. Garnish with some chopped parsley. Serve additional sauce on the side.

• Servings : 6
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : Chicken, Garlic, Mushroom, Pasta, Tomato