Slow cookers are popular this time of year, when roasts, chili, soups and casseroles stick to your ribs and chase away the cold weather. But you also can go slow and low in your oven. This one-pot Chicken Chasseur bubbles away for more than five hours at 225 degrees, or about 125 degrees lower than most recipes.
This classic French stew also known as hunter's chicken mixes seared chicken with mushrooms, tomatoes, white wine and bacon lardons for added texture and richness.
I find the humongous size of grocery store chicken breasts kind of scary, so I cut up a small fryer. If you don't know how, look for a video on YouTube. Serve the finished dish with rice, mashed potatoes, couscous or egg noodles.
