Chicken and Wine Stew

Ingredients

   *1/4 cup flour
   *2 1/2 lb. chicken thighs
   *2 cups sliced mushrooms
   *1 398 ml (about 14 oz?) can diced tomatoes
   *(1 cup sliced red onion)
   *1/3 cup sun-dried tomatoes in oil, chopped and drained
   *1/4 cup red wine, dry sherry, or port
   *1 tsp. dried rosemary
   *2 bay leaves
   *2 cloves garlic, crushed
   *salt and pepper to taste

Directions

Get yourself a large Ziploc baggie. Put the flour in it, then put four of the chicken thighs in it, seal the bag, and shake until the chicken is coated. Remove the chicken and repeat with the rest of the thighs until it's all coated. Put the coated chicken into the crock pot and sprinkle the remaining flour over it.

Pour all the other ingredients over the chicken. Cook on Low for 8 to 10 hours. Remove the bay leaves and serve.

References

Adapted from a Company's Coming book