Fall has hit…
there is a chill in the air,
sweaters have come out…
and the taste buds have started asking for stew!
Tuscan Chicken Stew
- 2 lbs boneless, skinless chicken thighs
- 1 med onion, chopped
- 1 1/2 cups carrot sticks (the little ones that look like matchsticks)
- 2 TBSP Tuscan seasoning
- 5 – 6 med potatoes, diced – I left the skin on because I’m too lazy to peal!
- 1 cup red wine
- 2 cups water
- 1/2 cup milk
Place chicken in crock pot. Sprinkle with half the seasoning. Place carrots and potatoes on top. Sprinkle with remaining seasoning. Pour wine and water around the edges. Cover and cook on high for 4-5 hours, low for 7-8. Remove lid and stir, shredding chicken in the process (it will be super tender). Add milk and allow to warm – with or without lid… ready to serve in 15-20 min (just the right amount of time to breath the wine and heat the crusty bread for soaking up that juice!)