Slowly simmered in white wine, garlic, and herbs, this fall-apart chicken is amazingly delicious and easy to prepare.
skinless chicken breasts (bone-in or boned)
teaspoon black pepper
yellow onion, diced
garlic cloves, minced
teaspoon dried thyme
teaspoon dried rosemary
cup dry white wine
cup chicken broth
tablespoons all-pourpose flour
tablespoon fresh parsley, chopped
Toasted pine nuts
Season chicken with salt and pepper.
In a slow cooker, combine chicken, onion, garlic. thyme, and rosemary. In a bowl, whisk together white wine, chicken broth, and flour. Pour over chicken. Cover and cook for 3 1/2 hours on high or 7 hours on low. Add parsley.
Serve over rice, couscous, pasta, or vegetables. Top with toasted pine nuts.