This is from Gourmet Magazine 1948. "It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomatoey flavor that suggests it's been cooking for days rater than for less than 2 hours." I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles.
- add 4 garlic cloves
- add 1/2 cup chicken stock
- add 28 ounces canned tomatoes with juice
- add 3/4 teaspoon black pepper
- add 1 large onion
- add 2 tablespoons olive oil
- add 1 green bell pepper
- add 1 3/4 teaspoons salt
- add 1/2 cup dry red wine
- add 1 roasting chicken
- Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
- Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
- Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
- Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.