Tuscan Chicken With Sage
½ Cup All-purpose Flour 3 Lbs Chicken Pieces, Skin On Breasts But Removed From Legs & Thighs
2 Tbsp Olive Oil
2 Onions, Finely Chopped
2 Cloves Garlic, Minced
1 Tsp Salt
½ Tsp Cracked Black Peppercorns
½ Cup Fresh Sage Leaves Or 1 Tsp Dried
1 Cup Chicken Broth
1 Cup Dry Robust Red Wine, Such As Chianti
On A Plate, Coat Chicken On All Sides With Flour, Shaking Off The Excess. Discard Excess Flour.
In A Skillet, Heat Oil Over Medium-high Heat. Add Chicken, In Batches, & Brown On All Sides. Transfer To Slow Cooker Stoneware.
Reduce Heat To Medium. Add Onions To Pan, Adding 1 Tablespoons Additional Oil, If Needed. Cook, Stirring, Until Softened. Add Garlic, Salt, Pepper & Sage & Cook, Stirring, For 1 Minute. Pour In Wine & Chicken Broth, Bring To Boil & Cook, Stirring, For 5 Minutes, Until The Sauce Is Reduced By One Third.
Pour Mixture Our Chicken, Cover & Cook On Low For 5 - 6 Hours Or On High For 2½ – 3 Hours, Until Juices Run Clear When Chicken Is Pierced With Fork.
Serve Immediately.