1 tbs. Extra Virgin Olive Oil
6 organic boneless skinless chicken thighs trimmed
16 ounces mixed mushrooms halved
3-4 Spring Onions thinly sliced white and green parts
3 stalks organic celery cut into 1 inch pieces
2 carrots cut into 1 inch pieces
3 cloves garlic minced
¾ cup dry red wine (optional: you can use ½ cup red wine vinegar instead)
½ cup organic chicken broth
4 tsps. arrowroot or kudzu starch
2 sprigs thyme
1 bay leaf
Sea Salt and Freshly Ground Pepper to taste
Lightly oil a 6-quart slow cooker. Place 1-2 tbs. Extra Virgin Olive Oil in large skillet and heat. Add chicken parts (in two batches) and cook until browned on both sides. Transfer to plate.
Add mushrooms to skillet and cook until browned. Add mushrooms to slow cooker.
Add celery, carrots, onions and garlic to skillet and cook until vegetables begin to soften 3-4 minutes. Place vegetables in slow cooker.
Add wine to the skillet and bring to a boil for about a minute. Add the arrowroot or kudzu dissolved in small amount of ice water. Add liquid to the slow cooker. Add thyme and bay leaf and put chicken pieces on top of the vegetables.
Cover and cook on low for 7-8 hours until veggies and chicken are nice and tender. Remove sprigs of thyme and bay leaf. Serve with brown rice or quinoa.