1. In shallow bowl or pie plate, dredge chicken in seasoned flour. 2. Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot. 3. Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet. 4. Cover and cook on low setting for 3-4 hours. 5. Remove bay leaf and celery before serving. ---------------------------------------------------------------------------
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