[Magdalen] Dinner tonight.

[Sally Davies]

That sounds delicious Mike!

It's a lot more soy sauce than I've ever used in a dish - even with low
sodium, wasn't it salty? I'm not fond of too much saltiness in stuff I cook
myself, though I have a fatal weakness for potato crisps and other salty
snacks.

I agree with you about the red wine, especially if you used chicken breast.
It would be OK with a whole chicken or whole pieces. White wine would do.

Did you make anything else to go with it, or just serve it up as a one dish
meal? It's got everything it needs I'd say!

Sally D

On Monday, January 4, 2016, M J _Mike_ Logsdon <mjl at ix.netcom.com> wrote:

> Put on at just the right time, whew.
>
> In an effort to cheer myself up, I whipped out (carefully) one of my
> trusty knives and chopped some onion and potatoes for:
>
> Crock Pot Semi-Swiss Chicken Stew
>
> 4 chicken breasts
> ~1.5 lbs little golden potatoes, cut in half
> ~10 oz broccoli florets (~3/4 of 12 oz bag)
> 2 28 oz cans diced tomatoes (undrained)
> 1 white onion, diced
> 1 cup low sodium soy sauce
> 1 tbs minced garlic
> 1 tbs black pepper
> 1 tbs salt
> Chicken stock
>
> I mixed, in the Pot, the tomatoes, onion, garlic, salt, pepper, and soy
> sauce, then submerged the chicken breasts.  Then the potatoes, then as much
> broccoli as I could (there would have been more, if room).  Then stock till
> at a good level.  On high for no less than 4 hours, maybe some time on low,
> just don't know yet.
>