|Sweet onion||1 Large, coarsely chopped|
|Small fresh mushrooms||8 Ounce (1 Package)|
|Garlic||2 Clove (10 gm), sliced|
|Olive oil||3 Tablespoon|
|Small red potatoes||1 1⁄2 Pound|
|Baby carrots/4 medium carrots||2 Cup (32 tbs) (Cut Into 2 Inch Pieces)|
|Poultry seasoning||2 Teaspoon|
|Salt||2 1⁄2 Teaspoon, divided|
|Pepper||1 Teaspoon, divided|
|Skinned boned chicken breast halves||3|
|Skinned boned chicken thighs||3|
|Olive oil||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Teaspoon|
|Sweet green peas||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Hot cooked rice||1 Cup (16 tbs)|
Cook onion, mushrooms, and garlic in 3 tablespoons hot oil in a large skillet over medium-high heat 10 minutes, stirring often.
Peel a strip around each potato with a vegetable peeler, if desired.
Place potatoes in a 4 1/2-quart electric slow cooker.
Add carrots; sprinkle with poultry seasoning and 1 1/2 teaspoons salt.
Sprinkle remaining 1 teaspoon salt and 1/2 teaspoon pepper over chicken.
Brown chicken in large skillet in 1 tablespoon oil.
Remove chicken from skillet and place, browned side up, over vegetables in slow cooker.
Add wine to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
Pour wine over chicken.
Sprinkle with remaining 1/2 teaspoon pepper.
Cover and cook on HIGH 1 hour.
Reduce to LOW, and cook 6 hours.
Combine flour and water, stirring until smooth.
Add flour mixture and peas to slow cooker; stir gently.
Cover and cook on LOW 5 more minutes.
Serve fricassee over rice or noodles.