Chicken Cacciatore
10 servings
Ingredients:
1/3 cup flour
1 Tablespoon salt
1 1/2 teaspoon pepper
2-2.5 lbs, boneless, skinless thighs and breasts, cut
1/4 cup of Olive Oil
2 sliced of red or yellow bell peppers (I use red)
1 yellow onion, halved and thinly sliced
6 cloves garlic, minced
3/4 cup dry red wine
3/4 cup chicken broth
1 28 oz can of crushed tomato
1 Tablespoon of dried oregano
1/2 teaspoon kosher salt
6 oz button or cremini mushrooms, halved
1 Brown the Chicken
On plastic bag, mix together the flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Put the chicken pieces in the bag. Shake until chicken is coated with flour. In a large frying pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook on the second side until lightly browned, 3-4 minutes longer. Transfer the chicken pieces to the slow cooker.
2 Cook the chicken and vegetables
Return the frying pan to medium-high heat. Add the bell peppers, onion and garlic and saute until they start to soften, about 3 mintues.
Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom.
Stir in the tomatoes, oregano, salt and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
3 Add the mushrooms
About 10 minutes before the dish is ready stir in the mushrooms. Season to taste with salt and pepper to serve.
4 Serve over your choice of cooked pasta. I use spaghetti noodles.
* This is a kid friendly meal. Delicious and nutritious. Red bell pepers, fresh garlic, it is very good for you!!
