R&R: Crockpot Chicken (With Red Wine and Balsamic Vinegar) Deelish! (5/16/08)

 OMG was this delicious. The recipe didn't say what kind of olives to use and I had ripe olives in the house so I used them. Aside from that possible change I didn't tweak this a bit and didn't even add salt or pepper. The broth is richly flavored with red wine and balsamic vinegar with the savory tones of chicken. Besides tasting fabulous it is so easy to prepare. You wouldn't even need a knife if you purchased chicken tenders! I did use the canned mushrooms but fresh sliced mushrooms would be even better. The aroma in the house was driving me mad with anticipation while this was cooking.

I served this over brown rice, but mashed potatoes or buttered noodles would also be good, anything to sop up the broth.

SimmahDahnNah, thank you for this wonderful recipe. 

chefly

Wowie, Chefly....you are on a roll with these rockin' recipes!

Another fantastic sounding dinner, and I need to use the C-Pot because it was 95 degrees here today....we are having a little early heat wave. No ovens for me this weekend.

Thank you to SimmahDahnNah and Chefly.

Saving this for later this summer.

Does SimmahDahnNah still post?

 Dorothy, I like your heat wave more than ours. Lol. We hit 71ºF. today and that was the first time in weeks.

Benchsitter, she doesn't post any longer but I like to give thanks anyway.

chefly 

Chefly,

I agree with you on giving thanks. You never know when someone is going to rejoin the BB after an absence.   A lot of us have taken some time away, for whatever reason, and were glad to come back.  She might be one someday.

this sounds divine - i have printed chefly - waving to you girls - i would definatly try with fresh mushrooms! twinkle

Sounds fahbulous dahling, add a place setting for me. Thank-you for the rec & rev chefly!

Jill

 Jillie, come for breakfast and stay for lunch. I've got one coffeecake on the cooling rack and another in the oven. There is enough Crockpot chicken for lunch.

I asked DS what he thought of the chicken and he said he liked it but would like it more without the tomatoes, mushrooms and olives.  Only my son would like a recipe by eliminating half the ingredients. Lol!

chefly 

Gm  Chef, What a great sounding recipe~  Thanks so much for sharing I can just about taste it~  Thanks to SimmahDahnNah for sharing this fantastic little recipe~  Janie ~  finally some sunshine today~

Howdy there Mz Dorothy~ 

 Janie, we actually have blue sky too and our temperature is already 63ºF but we are supposed to get rain this afternoon.

chefly 

Chefly,

Your son is too funny! He wants plain roasted chicken!

 Dorothy, he was fine with the wine and balsamic vinegar. lol. It will be interesting to see how his tastes change as he gets into his twenties.

I made two coffee cakes this morning and he is having a small piece of each. He likes the streusel topped one more but doesn't care for the cherries in it. Lol! Some days I wonder if he really is my son. 

chefly 

I made this and it was just as fantastic as described!

Love it, and will make it again!

I used bone-in chicken thighs (2 1/2 pounds), skin removed.

I used green Spanish olives, and I really think you can use whatever olives you like. I will use kalamata next time if I have some.

I used fresh mushrooms, sliced, and that was great.

I will note that my standard packet of dry chicken gravy mix weighed .87 ounces, not 1.25 ounces, so I used that and it worked out just fine. There is plenty of seasoning, and no need for additional salt with the salty olives, etc.

At the end, I thinkened the sauce just a tad with some cornstarch, removed the chicken from the bone, and served the whole shebang over rice. Adults loved it, kids not so much, but that's OK with me. It's a pretty sophisticated flavor, that wine.

Boy, does this sound good!

 Dorothy, I wonder if you would have had to thicken it if the gravy packet would have been larger, not that it matters. I'm glad you enjoyed this too. I will use fresh mushrooms next time too.

chefly