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Tomato Herb Chicken

Tomato Herb Chicken

3.6 kg (8 lb) boneless cubed chicken
4 onions, sliced
500 ml (2 cups) diced celery
8 cloves garlic, minced
650 ml (2 2/3 cups) ketchup
250 ml (1 cup) red wine
5 ml (1 tsp) salt
5 ml (1 tsp) black pepper
10 ml (2 tsp) Italian seasoning
2 ml ( 1/2 tsp) dried thyme
4 zip-close bags (large)

Label bags: Cook in 180 C (350 F) oven, covered, for 1 hour. Slow cooker: 3 to 4 hours on high or 6 to 8 hours on low. Stir-fry until chicken is white in the middle.

Place 900 g (2 lb) chicken, 1 sliced onion and 125 ml ( 1/2 cup) of diced celery into each bag. Combine remaining ingredients and pour an even amount into each bag of chicken. Remove excess air, seal bags and toss to coat chicken with sauce. Freeze.

Hints: You can use fresh or dried thyme. You can also add fresh diced tomatoes or chopped sun-dried tomatoes when cooking this recipe.

Serving suggestions: Serve over pasta. Broad egg noodles work well. Sides of spinach salad, steamed carrots or beans complement it nicely.

Makes 4 meals.

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