Thursday, September 23, 2010

Warm Sage Chicken Crockpot

4 Chicken Breasts bone in
2 tablespoons olive oil
1/4 cup white wine
1 small bag carrots cut into chucks
8 small red potatoes
1/2 cup maple syrup
 2 tablespoons fresh sage chopped
salt and pepper to taste

Method:

1) Heat a saute pan on stove top.  Rub olive oil on chicken breasts, salt, pepper and rub 1 tablespoon of the sage on the chicken breasts.  Place in saute pan with the remaining 1 tablespoon olive oil and brown meat. Do not cook all the way through you only need to brown.  Once all chicken is browned move the meat to a crock pot with the cut carrots and potatoes.  After meat has been transferred out of the saute pan use the 1/4 cup white wine to deglaze the pan. Once it reduces to 2 tablespoons pour over meat in crock pot. Then add the 1/2 cup maple syrup and last tablespoon of chopped sage.
2) Next, cook on high for 6 hours.

3) Once finished, use the juice from the crock pot to make a gravy.  Move the juice to a small sauce pan and mix in corn starch or flour to thicken.  I use corn starch (2 tablespoons of corn starch mixed with 2 tablespoons cold water).

4)  Lastly, arrange meat, vegetables, potaotes, and if you want add you can always make egg noodles to accompany the meal.  They taste wonderful in the gravy! (My kids always request noodles)  Serve!
 

4 comments:

  1. This is a perfect comfort food for a rainy day like this one. First time at your blog.I love this chicken and the veggies.

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  2. This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  3. Thanks Alisa, I hope your readers enjoy! This blog is a passion for me! Have a great day!

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