You could skip the browning step of the chicken, however I recommend you give it a try. Browning the chicken adds another layer of flavor and helps make the completed dish look delicious!
Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2tablespoonsolive oil
4to 5poundchickencut up, skin removed
1teaspoonsalt
1/2teaspoonground black pepper
3/4cupwhite winenon-alcoholic white wine or cider
1cupgluten free chicken broth or stock
6clovesminced garlic
2teaspoonsHerbes de Provence or Italian Seasoning
1lemonthinly sliced
1large red onionpeeled and cut into wedges
1 1/2cupsfrozen or canned artichoke heartsdrained and quartered
3/4cupgreen olives
Instructions
In a skillet heat half the oil. Season chicken with salt and pepper. Brown half the chicken, 4 to 6 minutes on a side then place in a 4 or 5 quart slow cooker. Repeat with remaining oil and chicken.
Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Pour over chicken in slow cooker. Lay lemon slices on chicken, then top with onion. Cover and cook on low for 4 hours. Add artichokes and olives. Cook for 1/2 hour longer. Serve over rice or quinoa, if desired, with a side salad.
To freeze: Brown chicken as directed. Set in refrigerator to cool. Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Cool in refrigerator. Put cooled chicken, stock mixture, lemon and onions into a gallon sized freezer bag. Remove as much air as possible, seal. Put artichoke hearts and olives into a quart sized freezer bag. Remove as much air as possible then seal. Package both bags together, label and freeze.
To serve: Thaw. Put contents of larger bag with chicken into a 4 to 5 quart slow cooker. Cover and cook on low 4 hours. Add contents of artichoke bag. Cover and cook for a half hour longer.