Wine & Tomato Braised Chicken

Credit: Eating Well
Recipe: http://www.eatingwell.com/recipes/wine_tomato_braised_chicken.html

Cochran Review: This is for dinner tonight! After doing the prep work, I can honestly say I'm excited for dinner! This is a meal that requires a minimal amount of prep cooking before you toss it all in the hot tub. The prep cooking and clean up took me about 30 minutes. So for all of you working 8-5 chefs, I recommend following in tip at the bottom of the recipe to make this part ahead. Also, they offer alternatives for the wine for those of you who prefer. I used Barefoot Chardonnay in our meal.

Some things I did different:
- I used 3 pounds of boneless skinless chicken breasts instead of the bone in thighs in the recipe.
- As I've mentioned before, my husband has a texture issue with tomatoes. So, I used 23 ounces (15 & 8 oz cans) of tomato sauce instead of the canned tomatoes.
- The bacon I used didn't produce very much fat/grease. So, I added a tablespoon or so of coconut oil to the pan before the onion.
- Also, I threw a 5th piece of bacon in, because, well, why not!  :)
- I didn't thaw my chicken first. I turned the slow cooker on high with the frozen chicken inside while I prepped the sauce. I've decided to leave the chicken and sauce on high for the first hour and then I intend to kick it down to low until dinner (about 4 hours).

OK, so this meal wasn't awful, but it wasn't great. The flavor smelled more than it tasted. We didn't hate it, but it isn't something we will remember about to have again. Maybe the few things I did differently altered the recipe too much, but we won't be having this again. If you give it a try and find a way to doctor it tasty, let me know!