Saucy Chicken over Rice

Yield:

6 servings (serving size: 1/2 cup rice, 1 drumstick, 1 thigh, and about 1/2 cup sauce)

 

Ingredients

6 skinned chicken thighs (about 2 pounds)

6 skinned chicken drumsticks (about 1 3/4 pounds)

1 teaspoon canola oil

1/3 cup finely chopped onion

2 garlic cloves, minced

1/3 cup dry white wine

1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped

1/2 teaspoon dried Italian seasoning

1/2 teaspoon salt-free lemon-herb seasoning

1/4 teaspoon salt

1/4 teaspoon dried tarragon

1/4 teaspoon crushed red pepper

3 cups hot cooked rice

Preparation

1. Trim fat from chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken; cook 5 to 7 minutes or until browned, turning occasionally. Place chicken in a 5-quart electric slow cooker. Repeat procedure with remaining chicken.
2. Add onion and garlic to pan; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Add tomatoes; remove from heat. Stir in Italian seasoning and next 4 ingredients (through red pepper). Pour tomato mixture over chicken in slow cooker. Cover and cook on LOW for 5 hours. Serve chicken and tomato sauce over rice.