The recipe is simple and calls for things I have: cream of - soups, wine, salt, pepper, flour, chicken, olives. Now, I don't usually have olives on hand. I had a tapenade left over from the family picnic. The ingredients were all ready and waiting to get together.
I altered the recipe a bit. As I said above, I used a tapenade (olives, onions, garlic all minced together) instead of just olives. The wine was Pinot Grigio, not Chablis; and my chicken were tenderloins, rather than thighs. Also, in some of the reviews, folks cut the soups in half which worked out for me. I only had Cream of Mushroom in the cupboard.
1lbs chicken tenderloins
1 1/2 cups tapenade
1 can Cream of Mushroom soup
1 can Pinot Grigo (fill/rinse mushroom can)
sprinkle of flour
I piled all this into my slow-cooker. First the chicken, then each of the ingredients as listed above. The tapenade covered all my chicken; I worried that it might be too much. But, when I added the liquids it seemed to thin out.
The slow-cooker was already on 'low' - oops (didn't shut it off before I unplugged it last time). I bumped it up to 'high' as I didn't want to be up all night waiting for it to be done.
When I came home from a meeting tonight, the house was fragrant. At first I thought it was just the Chinese food my neighbors had just received. The waft was stronger as I entered my apartment, then I remembered the chicken. Mmmm!
After about 3 1/2 hours in the slow-cooker on high, I turned the pot off and let it cool down. In the meantime, I boiled a pot of brown rice to serve with the chicken.
REVIEW: The cream sauce is just enough. It's not too creamy that it takes away from the chicken and the chicken absorbed the tapenade flavor. Pared with the brown rice, the sauce coats the meat and grain and releases the vegetables. I added 2 spoonfuls of sauce to my dish after adding the chicken. It's light enough for a summer's night.
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