Crock-Pot Chicken Teriyaki. Great taste, but recipe isn't right for cooking. I also had to pour off the liquid into a pan and boil it for about 20-30 minutes for it to be less watery and more of a glaze consistency. Definitely good though after that.
Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.