One of my very favorite things to do as a kid was to look through all of my mom's cookbooks. I knew each page and picture by heart, but I still loved looking through each recipe carefully. I practiced this silly ritual with all of her cookbooks and outdated cooking magazines even when I would come home from college.
One picture always stood out to me. It was from a fancy schmancy culinary institute and we never made anything from it except for this chicken. For years my mom and I would discuss how beautiful this chicken was. The peas, the sauce, it just looked so beautiful.
Years and years went by.
Then we finally made it and it was amazing.
This is the quick and easy version of that dish. It still has the delicious sauce and the chicken is so tender, juicy and flavorful. The wine sauce is perfect when soaked up by some white fluffy rice or mashed potatoes.
The original version includes mushrooms, and I love them in this recipe but my sweet husband does not, so I sometimes leave them out.
1 3 pound chicken, cut in pieces
2 onions, sliced thinly
1 pound button mushrooms (optional)
3 cloves of garlic, chopped
salt and pepper to taste
1 1/2 cup white wine
2 tablespoons cornstarch
10 ounces frozen peas
Place the first 6 ingredients into a slow cooker that has been greased with cooking spray. Cook this on low for about 6 to 8 hours.
30 minutes before serving, thicken the sauce. While the mixture is still cooking, add the cornstarch to about 1/3 cup of water and combine well. Stir the cornstarch and water into the wine sauce. Continue cooking until the sauce thickens. When the sauce is thickened, add in the frozen peas.