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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.

Wednesday, January 13, 2010

Winning Recipe

Cline Cellars in Sonoma held a recipe contest recently to match their Sonoma Zinfandel with a main dish. I entered my Low Fat Slow Cooker Chicken Provençal alla Jacqueline and it won first place! Yea! The Zin is a perfect match with this tasty dish.

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 1-½ hours.


8 chicken thighs
1 tablespoon olive oil
1 large onion
3 cloves garlic
1 large can chopped tomatoes
1 cup Cline Sonoma Zinfandel
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 as much fat as you can from the chicken, (partially frozen makes this task easier). In a large skillet, heat olive oil and then brown the chicken pieces 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, herbs and 1 cup Cline Sonoma Zinfandel. 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.

Serve with buttered pasta of your choice.