Tuesday, October 11, 2005

Crockpot Cuban Chicken Fricassee

Crockpot Cuban Chicken Fricassee


1 large onion, chopped
6 cloves garlic, chopped
1/2 green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
1/2 cup dry white wine
1/2 tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters


In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
Stir in
tomato sauce and wine; season with cumin, sage leaf, and salt and
pepper. Place
chicken legs in slow cooker, and pour mixture over chicken. Cover, and
on Low heat until juices run clear, about 6 to 8 hours.


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