Mondays are always a busy day for me. I help in Queenie's class and sort milk for every class in school. By the time school is over, the last thing I want to do is come home and try to figure out what to make for dinner. So on days where I know I'll be gone all day, I try to use my crock pot to take care of dinner. When the opportunity to review The 163 best Paleo Slow Cooker Recipes, by Judith Finlayson presented itself, I was very excited. I am always looking for new slow cooker recipes to add to my repertoire. Eating a Paleo diet means following the model of our hunter-gatherer ancestors; eating food that is as close to its natural state as possible, because it fits with us genetically. This book is full of mouthwatering recipes, which suit the nutrient dense Paleo diet.
This recipe caught my attention because it was simple and I loved the combination of ingredients it used. I pictured the tender chicken atop of pasta with a nice green veggie. I decided to use white wine, for the reduction, since we prefer white to red and this turned out wonderfully. The chicken was tender and had amazing deep flavours; sweet, salty and earthy. I tossed the cooking liquid with my cooked pasta, which soaked up all that wonderful combination of wine, chicken juices and sage. Hubby happened to be home all day and the first thing he told me, when the kids and I got home, was that he was starving from smelling the chicken cooking all day. It was an amazingly delicious and simple recipe.
Tuscan Chicken with Sage
adapted from The 163 best Paleo Slow Cooker Recipes
2 Tbs extra virgin olive oil
1 onion finely, chopped
2 cloves garlic, grated
1/2 tsp coarse sea salt
1/2 tsp fresh ground pepper
1 tsp ground sage
1 C dry white wine
6 bone-in skinless chicken thighs
1 box of fettuccine noodles
2 C broccoli florets
In a skillet, heat the oil over medium heat. Add the onions and cook until translucent; about 3 minutes. Add the garlic, salt, pepper and sage; cook for one minute. Add in the wine and bring to a boil. Cook for about 5 minutes, until the wine has reduced by on third.
Place chicken in the bottom of a 2 qt slow cooker and pour wine reduction over the chicken. Cover and cook on low for 6-8 hrs.
Remove chicken from slow cooker and loosely cover with foil. Let rest while you cook the pasta.
Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions; adding the broccoli in for the last 5 minutes of the cooking time. Drain and return to the hot pot. Pour the cooking liquid from the slow cooker over the hot pasta and toss. Serve pasta in a large shallow bowl, with chicken on top.
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