Provencal Chicken Stew

Another cheap eats, if you omit expensive wine and olives. But I usually have a cheap bottle of white wine in the fridge to cook with and olives last forever around my house. Serves 6-8

3/4 C plus 2 Tbs AP flour

1 tsp salt

1 chicken cut into servings and skinned

1/4 C olive oil

1 yellow onion finely chopped

1 garlic clove minced

1/2 C dry white wine

1 (14.5 oz) can crushed tomatoes

1/4 C chopped parsley for garnish

1/4 C fresh basil leaves cut chiffonade for garnish. 

(Chiffonade is a fancy way of cutting the leaves into little strips)

1 Cup Nyons or kalamata olives for garnish

Combine the 3/4 flour and salt in a plasticb ag. Add chicken and shake to coat completely. Heat a large saute pan over med heat and add oil. Add chicken and cook once for 8-10 minutes. Transfer to paper towels and then to a slow cooker. Add onions and 2 tbs flour and saute stirring for 10 min or until lightly browned/ Add garlic cook for 2-3 minutes. Add wine and deglaze pan, scraping up all the good stuff from the bottom. Add tomatoes and cook for about 10 minutes until some of the tomato ,liquid evaporates.  Pour all of it over the chicken in the slow cooker. Cook on low from between 3 and 8 hours, until the chicken is tender. At 3-4 hours the chicken will be firm and hold it's shape. At 6-8 hours it will fall off the bone. Divide chicken among dinner plates (or bowls) and garnish with parsely, basil and olives.