Fall weather calls for heart-warming recipes and flavors that represent the season- give this recipe a try on a cold day & everyone will be delighted!

INGREDIENTS:

• 4 medium potatoes, skin on, diced
• 1 stalk of celery, diced
• 2-3 carrots, peeled, diced
• 1 c. fresh mushrooms
• 2-3 chicken breasts, thighs or your favorite chicken parts
• 5 TBS. of Wild Mushroom & Sage Olive Oill
• 2 onions, diced
• 6 cloves garlic, peeled, minced
• 1 c. red wine
• 1 c. chicken stock
• 1 tsp. of garlic powder
• 1 tsp. of smoked paprika
• 1 can of tomatoes in juice
• 1/2 c. tomato paste
• 1 TBS. dried oregano
• 2 tsp. chopped thyme leaves
• 2 TBS. Traditional 18 Year Balsamic Vinegar

DIRECTIONS:

1. Heat a large frying pan over a medium-high heat. When very hot, add the first measure of olive oil to the pan.
2. Season chicken all over with salt and pepper & other spices (garlic powder/paprika, etc.), then sear a few pieces at a time in the pan, only turning when one side is a deep golden brown. Transfer to the dish and repeat with remaining chicken.
3. Reduce heat to medium and add olive oil and onions. Cook, stirring, for 5 minutes until onion starts to colour.
4. Add garlic, cooking for another few minutes. Add red wine, stock, tomatoes, tomato paste, herbs, vinegar, sugar, vinegar and other vegetables. Stir to combine, then pour over chicken and potatoes.
5. Cover with a lid and cook on low for 2 hours.
6. Serve with torn fresh basil leaves and fresh bread

You can certainly use a crock pot for this recipe if you have one! ENJOY!