I had to leave out the tomato -- not sure what this does to the taste, but it was excellent without it. I also left out the lemon juice and the olive oil. I also made this in the crock pot. I layered the sliced potatoes on the bottom, splashed some white wine over it, added 1/2 can chicken broth (approx 1 cup) I had sitting in the refrigerator, and added water (maybe 1-2 cups?) until it just barely covered the potatoes. I sprinkled some of the herb mix over it, spread out the chicken on top (the chicken was NOT submerged in liquid) and sprinkled the rest of the herb mix over it. I cooked it on high for two hours and then turned it to low for about four hours more -- so I'd say high for around four hours or low for eight. The potatoes ended up mushy, but that's how I wanted them -- if you like firmer potatoes, I'd slice them thicker (mine were around 1/4 inch thick) or cook it for less time. Most of the liquid does end up cooking away, so you're not left with soup.
Thanks for the recipe, Sand! 
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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This is really good (m)
