Chicken Cacciatore

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!!