Chicken-and-Ribs Stew

Saturday I made some wonderfully delicious ribs. We kept a lot of the bones and the liquids in the dish to make a crockpot meal later:

Set the bones in the bottom of the crockpot and spooned the marinade and fats and all from the dish into our 6 quart crockpot. Set crockpot to the warm setting to get the liquids melting. The bones will add flavor to the whole thing from the bottom up.

Defrost three boneless skinless chicken breasts, microwaved them for three minutes, pour the liquids into the crockpot, then microwave them for 2.5 more (to get most of the pink out) and cut them into bite-sized pieces. Add to crockpot, spreading evenly, then sprinkle with 1 tsp tarragon leaf.

Take two medium-large orange and three medium to small white carrots. Wash, dice, add to crockpot along with 1/4 cup pomegranate-cherry juice and several splashes of pomegranate wine.

Wash four medium red potatoes and cut into thirds. Arrange in single layer (as shown). Peel two each medium red candy and yellow candy onions. Quarter or halve and place atop potatoes in layer. Cover, set crockpot to high for 6 hours.

Serve, salting to taste. Feel free to use bread to sop up the deliciousness. The bones at the bottom can be easily removed and add wonderful flavor to the chicken.

Dairy, gluten, nut, peanut, fish, shellfish, egg, tomato, canola, and soy-free.