If you take the time during your first morning coffee for a little braising and chopping, the aroma that will greet you at the end of the day will be well worth the effort, not to mention the immediate tasting you’ll be able to enjoy!
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 4 bone-in chicken breasts, skin removed
  • Coarse salt and freshly ground pepper, to season
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 cups good quality tomato sauce
  • 2 teaspoons dried oregano
  • 1/4 cup crumbled feta cheese
  • Cooked shitake mushrooms, to garnish

Preparation

                      

Rinse chicken pieces; pat dry. Season with salt and pepper. Heat 1 tablespoon oil over medium-high heat in large skillet. Add chicken and brown on all sides. Transfer to slow cooker stoneware. In same skillet, heat remaining oil and cook onion over medium heat for 2 minutes. Add garlic; cook 2 minutes. Add white wine, tomato sauce, oregano; cook 5 minutes. Pour mixture over chicken. Cover and cook on low 8 to 10 hours or high 4 to 5 hours, or until chicken is tender. Sprinkle with feta cheese and garnish with mushrooms.