FRENCH BASIL CHICKEN

1 Tbsp olive oil

2 onions, finely chopped

4 cloves garlic, minced

1 tsp herbes de Provence

1/2 tsp salt, or to taste

1/2 tsp cracked black peppercorns

1 Tbsp all-purpose flour

1/2 cup dry white wine

1 cup chicken stock

1 can (398 ml/14 oz) diced tomatoes, including juice

1 can (398 mml/14 oz)) artichoke hearts, drained, rinsed and quartered

3 lb skinless bone-in chicken thighs (about 12 thighs)

2 cups diced red bell pepper

1/2 cup finely chopped fresh basil leaves

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, herbes de Provence, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and cook, stirring, for 1 minute. Add chicken stock and tomatoes with juice and bring to a boil. Stir in artichoke hearts and remove from heat.

Arrange chicken pieces evenly over the bottom of slow cook stoneware and cover with tomato mixture. Cover and cook on Low for 6 hours or on High for 3 hour, until juices run clear when chicken is pierced with a fork. Stir in red pepper and basil. Cover and cook on High for 30 minutes, or until pepper is tender.

Makes 6 to 8 servings

The Healthy Slow Cooker by Judith Finlayson, page 94