So here is my latest recipe. For the most sustainability, use local chicken.
I have been concerned about using canned items because of information I have read about BPA lurking in the lining of cans used for food. I recently found this tomato sauce that is in a carton instead of a can, so I feel more comfortable about the lack of toxicity in the tomato sauce, and I am guessing it might be better environmentally (though this is my intuition talking, rather than anything scientific I have read):
16 chicken thighs
22 oz. tomato sauce
3 medium onions, chopped
1 large green pepper, chopped
6 garlic cloves, pressed
½ cup red wine
2 cups chicken broth
handful of fresh herbs: basil, thyme, rosemary, oregano (chopped)
salt and pepper to taste
a couple of shakes of red chili pepper
Sprinkle salt and pepper over chicken thighs. Heat olive oil in skillet. Brown thighs in batches over medium high heat and remove to slow cooker. Pull off skin with your hands after they have cooled enough to handle, and discard skin. Remove excess fat from skillet and return to burner. Saute onions and green pepper in additional olive oil over medium heat, stirring, until onions are translucent. Add ½ tsp. salt to mixture and stir. Add pressed garlic cloves and stir quickly. Transfer vegetables to slow cooker. Mix tomato sauce and red wine together and add to slow cooker. Pour chicken broth into the measuring cup or bowl that you used for the tomato sauce and red wine and swirl to get all the remaining sauce mixed in with the broth. Add this to the slow cooker. Chop fresh herbs and stir into mixture in slow cooker, along with bay leaves, red chili pepper salt and black pepper to taste. Cook on low for 8 hours. Serve over brown rice. Serves 8.