Chicken (I used thigh and leg quarters because they are less expensive)
a few carrots
few stalks celery
large onion (although I had run out this day so this is without onions)
a few cloves of garlic
chicken stock or broth
4 bay leaves
1 tablespoon parsley
1 tablespoon basil
1 tablespoon rosemary
salt and pepper to taste
Heat up a little canola oil or olive oil (not virgin we are cooking with it) over med high heat.
Salt and pepper your chicken. Put your chicken in the pan skin side down let the skin get browned and golden turn and let the other side brown. Place chicken in crock pot
Chop your veggies up and smash the heck out of your garlic.
Put the veggies (not garlic yet) in the pan and cook the veggies for a few minutes about 5 or so then add garlic and spices (don't forget to salt them) and let it cook about 3 or 4 minutes longer.
BATH TIME!!! :) Pour about 1/2 bottle of wine in the pan **see note at end of post** and let cook for 3-4 min then add about 2 cups chicken stock
Bring this up to a boil
and then put in the crock pot on top of the chicken let it cook about 4 hours or so on low and serve with a starchy side. Just a note here when cooking with Bay leaves make sure to take them out when you are ready to serve it. They don't break down like other herbs. Although the Italians say it is good luck if you get the bay leaf in your serving of the dish, just don't eat it.
When cooking with wine be careful the alcohol can catch fire so it is best to remove the pan from the heating element when you are pouring the wine into the pan. Also you can use the cheep walmart brand wine here it works just as well.