If you prefer, you can remove the skin from a 3-pound chicken and cut it into 8 serving pieces and substitute that for the chicken thighs.
INGREDIENTS | SERVES 4
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 8 chicken thighs, skin removed
- 3 tablespoons vegetable or olive oil
- 1 medium yellow onion, peeled and diced
- 4 cloves of garlic, peeled and minced
- 3 tablespoons oil-packed sun-dried tomatoes
- 1 cup dry white wine
- ⅛ teaspoon dried sage
- ¼ teaspoon dried rosemary
- Pinch dried red pepper flakes
- Freshly ground black pepper, to taste
Add½ cup of the flour, the salt, and the chicken thighs to a gallon plastic bag; close and shake to coat the chicken.
Add the oil to a large sauté pan and bring it to temperature over medium-high heat. Add the chicken thighs; brown the chicken by cooking it on one side for 5 minutes, and then turning the pieces and frying them for another 5 minutes.
Drain the chicken on papers towels and then place in the slow cooker. Cover the slow cooker. Set temperature to low.
Add the onion to the sauté pan; sauté until the onion just begins to brown. Stir in the garlic and sauté for 30 seconds.
Coarsely chop the sun-dried tomatoes and add them to the pan.
Slowly pour the wine into the pan, stirring to scrape the browned bits off of the bottom of the pan. Stir in the sage, rosemary, pepper flakes, and black pepper, and then pour the sauce over the chicken in the slow cooker.
Cover and cook for 4–8 hours, depending on the sizes of the chicken pieces.