Poulet au Vin Rouge - Chicken in Red Wine Stew - Crockpot

Rivarey 2006 Tempranillo from Spain 

Brown a 2oz piece of flank steak with bone in olive oil.

Set browned meat into crock pot with cracked pepper, salt, sprig of rosemary, and 2 tsp dry mustard. Turn the crock pot on high. Add sliced onions first,

then carrots and celery,

followed by red potatoes,

then lastly, large chopped tomatoes.

Fry two large chicken breasts or four thighs that have been cut into large pieces, in 2 tbls of olive oil, a sprinkle of salt, and 1 cup of wine. Once cooked through, add on top of vegetables. Pour in 1 cup of water and 3 cups of wine. Cook covered for 2 1/2 hours.

During the last half hour add 1 1/2 cups pre-made rice of your choice. Stir well and then serve.