Chicken Fricassee

• 1 large sweet onion, coarsely chopped
• 1 (8-ounce) package small fresh mushrooms
• 2 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 1/2 pounds small red potatoes
• 2 cups baby carrots or 4 medium carrots, cut into 2
• 2 teaspoons poultry seasoning
• 2 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 3 skinned and boned chicken breast halves
• 3 skinned and boned chicken thighs
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 2 teaspoons all-purpose flour
• 1 tablespoon water
• 1 1/2 cups fresh or frozen sweet green peas
• Hot cooked rice

1. Cook onion, mushrooms, and garlic in 3 tablespoons hot oil in a large skillet over medium-high heat 10 minutes, stirring often.
2. Peel a strip around each potato with a vegetable peeler, if desired. Place potatoes in a 4 1/2-quart electric slow cooker. Add carrots; sprinkle with poultry seasoning and 1 1/2 teaspoons salt. Stir well.
3. Sprinkle remaining 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Brown chicken in large skillet in 1 tablespoon oil. Remove chicken from skillet and place, browned side up, over vegetables in slow cooker.
4. Add wine to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Pour wine over chicken. Sprinkle with remaining 1/2 teaspoon pepper. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 6 hours.
5. Combine flour and water, stirring until smooth. Add flour mixture and peas to slow cooker; stir gently. Cover and cook on LOW 5 more minutes. Serve fricassee over rice or noodles.

sweet onion, mushrooms, garlic, olive oil, red potatoes, baby carrots, poultry seasoning, salt, pepper, chicken, chicken, olive oil, white wine, flour, water, rice

Taken from www.myrecipes.com/recipe/chicken-fricassee-3 (may not work)