Tuscan Chicken in the Slow Cooker

This is an italian variation of coq au vin based on a recipe from The 150 Best Slow Cooker Recipes by Judith Finlayson.  Although this dish is remarkably easy, the sauce has a nice rich flavour.  I served this with cauliflower mash and steamed pea pods for a paleo dinner.

16 boneless and skinless chicken thighs

1/2 cup tapioca starch

2 tablespoons olive oil

2 onions, finely chopped (I have also substituted some halved mushrooms for 1 onion)

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp freshly ground pepper

1 teaspoon dried sage

2 1/4 cups robust red wine (I used Yellow Tail Shiraz)

1.  On a plate, coat chicken thighs with tapioca starch.  Discard excess starch.

2.  In a skillet, heat oil over medium-high heat.  Add chicken, in batches, and brown on all sides.  Transfer to slow cooker.

3.  Reduce heat to medium.  Add onions to pan, adding 1 tablespoon additional oil if needed.  Cook, stirring until softened.  Add garlic, salt, pepper and sage and cook, stirring, for 1 minute.  Pour in wine and bring to a boil.

4.  Pour the sauce over the chicken.  Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours, until juices run clear when pierced with a fork (I cooked mine on Low for about 8 hours and the sauce was darker and richer).