Gourmet, Simple(?), and Sophisticated.

"Chicken Cacciatore" from The Gourmet Slow Cooker-Simple and Sophisticated Meals from Around the World (6 quart pot)

~3/4 c flour
~1 t salt
~1 chicken, cut into serving pieces and skinned (This morning, I said to myself, "Self: Screw that. I'm just shoving the whole damn bird in the pot. Skin. Bones. Everything. (Minus the innards.) This book has the word SIMPLE in the title?! Seriously? On what planet is skinning and deboning an entire bird simple?")
~3 T olive oil
~1 yellow onion, finely chopped
~4 garlic cloves, minced
~3 T corsely chopped oil packed sun dried tomatoes
~1 c dry white wine (I used Boordy's Seyval Chardonnay Vidal)
~2 sprigs sage
~2 sprigs rosemary
~pinch red pepper
~fresh black pepper
Combine flour and salt in resealable plastic bag.
Add chicken pieces at a time and shake to coat completely. (Or coat the whole bird like I did.)
Heat oil.
Add chicken turn once for 10 minutes until browned on both sides
Transfer to crock pot.
Add onion to pan cook for 10 minutes or until slightly browned.
Add garlic and cook for 2 minutes or until light golden.
Add tomatoes and wine and stir to scrape off the browned bits.
Pour over chicken.
Add sage, rosemary, and pepper to crock pot
Cover and cook on low for 3-4 for firm still together chicken 6-8 falling off the bone. (Ours cooked for 8.)
Stir in salt and pepper to tast just before serving. (I didn't add any.)
Remove and discard sage and rosemary.

8 servings.

In hindsight, I should've skinned it. The bones are easy to deal with when the meat just falls off of them. Right? Right. Other than that, it was delicious. My other half says the chicken was "perfect". I kind of want to strain the leftovers (they're still cooling in the pot at the moment) and save all of the broth it made to make a soup later. Does that make me weird?