Chicken Chardonnay
Chicken Chardonnay is a simple and elegant dish for an autumn evening.
Place 1 1/2 – 2 pounds of boneless skinless chicken in your crockpot. You can use chicken breasts or thighs, whichever you have handy. Sprinkle in a half teaspoon of salt, a teaspoon of black pepper, 2 teaspoons of smoked paprika and a half teaspoon of cayenne pepper. (You can reduce or omit this if you like.)
Dice a sweet red bell pepper and an onion.
Toss those in the crockpot.
In a 2 cup measuring cup, or a small dish, combine 1 1/2 cup chardonnay, a can (6 oz.) of tomato paste, and 3 cloves of minced garlic.
Add in a teaspoon of thyme, a teaspoon of basil, and a half teaspoon of marjoram. Stir those all together and pour over the top of the chicken. Cover and cook on low for 5-6 hours.
When the chicken is done cooking, cook about 3/4 pound of fettuccini or egg noodles.
Shred the chicken with two forks and then serve with the pasta. If you like, you can simply mix the cooked pasta with the chicken directly in the crockpot. It makes life easier.
Sprinkle on some sliced black or kalamata olives and a dash of shredded parmesan.
Enjoy!
Get the printable version here: Chicken Chardonnay
