3 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
4 green onions, peeled and sliced
1 (8 ounce) can anchovy fillets, drained
3 tablespoons chopped fresh thyme
1 cup cooked white wine
1 cup water
1 (16 ounce) package intact chicken breasts
1 cup chopped onion
1 (8 ounce) package dry kidney beans with liquid
1 cup sliced fresh mushrooms
1 (10 ounce) can sliced mushrooms
1 (16 ounce) package frozen mixed vegetables
Heat the butter in a large saucepan over medium heat. Stir in the olive oil and garlic powder, saute for about 5 minutes, or until it begins to darken. Stir in the sage, thyme and sage crushed tomatoes. Cook 6 minutes, or until the onions are tender, stirring occasionally.
Pour the flour into a large pot. Stir over medium heat, and cook, stirring occasionally, for 3 minutes, or until the mixture begins to thicken; stir constantly. Gradually stir in the brown sugar, scraping up any clumps. Gradually pour in water, keeping it from flowing into the pan. Bring to a boil, then reduce heat to medium and simmer, stirring constantly, for 1 minute. Stir in the chicken and anchovies. Cover, reduce heat to low, and simmer for about 10 minutes.
While the broth is simmering, mix together the white wine, 1 cup of water, blended vegetables, browned mushrooms and mushrooms in large bowl, stirring well. Place mixed vegetables on rack of slow cooker, reduce heat to low, and simmer for 10 minutes to turn.
Blend all of the mixed vegetables into the pot. Stir in the cooked broth and chicken, then reduce heat so that the mixture is thick. Add mushrooms, stir well and cook for 3 minutes.
Add the chicken breasts, onion and mushrooms; stir all together well. Cover, and simmer over low heat for 5 minutes to enhance flavor. Add the cooked kidney beans, stir well and simmer slightly for 3 minutes to prevent sticking. Add the mixed vegetables, browned mushrooms and mushrooms. Cover and simmer for 5 minutes to taste.