1 Onion, medium — sliced
1 Celery stalk w/leaves
– cut in 1-inch pieces 2 cn Tomato paste — 6 oz. each
– 1 can w/garlic 1/2 c Chianti — or any wine
1/4 ts Pepper
1 t Creole seasoning
1 Bay leaf
6 Mushrooms, large — sliced
3 Garlic cloves
1/2 ts Basil
2 ts Oregano
1 Chicken, whole, about 3 lbs.
Place sliced onion in bottom of crock-pot. Add chicken — you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of “regular” tomato paste and 1 can with garlic), creole seasoning (I used Konriko
brand), pepper, garlic, herbs, and 1/4 cup of wine. I went against “tradition” and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.