A lazy Sunday is the perfect time to experiment with slow cooker techniques. Even if your idea of crockpot cuisine doesn't extend beyond throwing stuff into a pot, consider taking a few extra minutes to dredge your meat in flour, then brown it in a skillet before braising. A Provençal stew doesn't require many extra steps yet has more complexity and body than basic crockpot chicken.
Black Nyons olives, crushed tomatoes, and basil add layers of flavor. To try out the recipe, keep on reading.
3/4 cup plus 2 tablespoons all-purpose flour Serves 4 to 6.
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish
3/4 cup plus 2 tablespoons all-purpose flour
Serves 4 to 6.