Provencal Chicken Stew & Spaghetti Squash

This lovely recipe stays true to the traditional flavors of Provence: tomatoes, basil and olives. I love this slow cooked hearty stew especially when it is cold outside. I decided to serve mine with roasted spaghetti squash. The squash is a tasty alternative to pasta and adds balance to this heavy stew. Sprinkle your dish with some grated Parmesan cheese and pour yourself a glass of red. Enjoy!!

Ingredients

1 teaspoon salt, pepper, powdered garlic and onion powder (mix together in a small dish)
3 lbs chicken thighs (I prefer boneless although bone in is the traditional method)
1/4 cup olive oil
1 yellow onion, diced
1 clove garlic, minced
1/2 cup dry white wine
1 can crushed tomatoes (14 1/2 ounces)
1/4 fresh parsley, chopped
1/4 cup fresh basil, chopped
1 cup black Kalamata olives

Directions

Heat a large skillet on medium-high heat, add olive oil.
Pre-heat your oven to 350.
Season chicken thighs generously with spice mixture on both sides and carefully add the chicken to pan. Cook until golden brown, approximately 4-5 minutes, flip over. Cook an additional 3-4 minutes on the other side until golden brown. (Moved down to step #4 while your chicken is frying). Transfer cooked chicken to a paper towel to drain then arrange chicken in your slow cooker.
Cut you spaghetti squash in 1/2 lengthwise and remove the seeds with a spoon. Drizzle squash
with olive oil, salt and pepper. Place squash, cut side down, on baking sheet and roast until soft (approximately 20-30 minutes). Scrap out all the
flesh with a fork and serve like spaghetti.
Using the same pan your chicken was in, add your onions. Saute for 10 minutes until lightly browned. Add in the garlic and wine. Scrape up all the brown bits from the bottom of the pan. Increase your heat to high, add in the tomatoes and season with pepper. Cook down the liquid of the tomatoes for 10-15 minutes.
Pour tomato mixture over chicken. Cover and cook on low for 3-5 hours. Chicken should be very tender and falling apart.
Garnish with Parsley, basil and olives.

Thanks for stopping by~