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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Thursday, October 12, 2006

Low Fat Slow Cooker Chichen Provençal alla Jacqueline

This is a recipe that I made up one day when I wanted something comforting but low in calories. Most of the comfort foods I like are full of fat and/or carbs. By removing the skin and fat of the chicken thighs I was able to create an absolutely delicious meal that not only tasted divine but also filled my home with wonderful comforting smells.


6 chicken thighs
1 tablespoon olive oil
1 large onion
3 cloves garlic
1 large can chopped tomatoes
3 chopped zucchini
3 cups chopped carrots
2 cups chopped celery
2 cups chopped mushrooms
1 cup sliced green olives
Bunch of chopped parsley
2 bay leaves
1 tablespoon Herbs d’Provençe (or other herbs of choice)
Salt and pepper

Remove all skin and as much fat as you can from the chicken thighs, (partially frozen makes this task easier). In a large skillet, heat olive oil and then brown the chicken on both sides. Season with salt and pepper. Remove chicken and place in slow cooker. Pour chopped tomatoes and bay leaves over chicken. In same skillet, fry onions until golden, add chopped garlic then other vegetables and herbs. Add salt and pepper. Toss until veggies are coated then pour entire mixture over chicken in slow cooker. Place cover on cooker and relax.

Cook on high for 3 hours or on low for 6.

You can bake this dish in the oven if you don’t have a slow cooker. Just follow the same directions, using a large ovenproof casserole dish. Bake at 350 for 1 hour to 1 hour and a half.


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