CHICKEN CACCIATORE

Name: CHICKEN CACCIATORE
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: SEASON CHICKEN, DREDGE IN FLOUR AND BROWN IN LARGE SKILLET, OR DUTCH OVEN. REMOVE TO A PLATE(DUTCH OVEN METHOD) OR PLACE IN CROCK POT.; 8-10 pieces-chicken thighs, and/or legs; 1/2-1 c all purpose flour; salt; pepper; 3 Tbsp olive oil; ADD TO PAN, AND STIR COOKING 1-2 MINUTES; 1 medium onion, sliced; 2-3 medium bell peppers, red/green/yellow, sliced into strips; 8 oz fresh mushrooms, thick sliced or quartered; 3-4 clove garlic-minced, equivilent to 1 tbsp; DEGLAZE PAN - ADD AND SCRAPE UP ANY BITS ON THE PAN, POUR OVER CHICKEN IN CROCK POT/ADD CHICKEN BACK IN TO DUTCH OVEN; 1/4 c red wine(optional) or chicken broth; ADD REMAINING INGREDIENTS TO CROCK POT/DUTCH OVEN OVER CHICKEN. COVER AND COOK 4 HRS ON HIGH/6-8 HRS ON LOW. USE HEAVY LID ON DUTCH OVEN AND BAKE AT 325 3-4 HOURS.; 1 bay leaf; 1/2 tsp oregano, dried; 26 oz tomatoes, crushed, canned-or 2 smaller cans whole plum tomatoes, broken up with your hands. you can drain the juice first, if you want less liquid in the finished product.; 2 Tbsp sugar; 8-10 fresh basil leaves; 1/2-1 tsp salt; 1/8 tsp pepper; ADJUST SEASONING/SALT AND PEPPER. SERVE OVER PASTA OR RICE

By Susan Din
@spatdi

This chicken cooks with peppers, onions tomatoes and mushrooms and is delicious served over pasta or rice. So comforting and satisfying, this dish can be cooked in a crockpot, but if you don't have one, a dutch oven will work just as well.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

4-6

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

SEASON CHICKEN, DREDGE IN FLOUR AND BROWN IN LARGE SKILLET, OR DUTCH OVEN. REMOVE TO A PLATE(DUTCH OVEN METHOD) OR PLACE IN CROCK POT.
8-10

pieces-chicken thighs, and/or legs
1/2-1 c

all purpose flour
·

salt
·

pepper
3 Tbsp

olive oil
ADD TO PAN, AND STIR COOKING 1-2 MINUTES
1 medium

onion, sliced
2-3 medium

bell peppers, red/green/yellow, sliced into strips
8 oz

fresh mushrooms, thick sliced or quartered
3-4 clove

garlic-minced, equivilent to 1 tbsp
DEGLAZE PAN - ADD AND SCRAPE UP ANY BITS ON THE PAN, POUR OVER CHICKEN IN CROCK POT/ADD CHICKEN BACK IN TO DUTCH OVEN
1/4 c

red wine(optional) or chicken broth
ADD REMAINING INGREDIENTS TO CROCK POT/DUTCH OVEN OVER CHICKEN. COVER AND COOK 4 HRS ON HIGH/6-8 HRS ON LOW. USE HEAVY LID ON DUTCH OVEN AND BAKE AT 325 3-4 HOURS.
1

bay leaf
1/2 tsp

oregano, dried
26 oz

tomatoes, crushed, canned-or 2 smaller cans whole plum tomatoes, broken up with your hands. you can drain the juice first, if you want less liquid in the finished product.
2 Tbsp

sugar
8-10

fresh basil leaves
1/2-1 tsp

salt
1/8 tsp

pepper
ADJUST SEASONING/SALT AND PEPPER. SERVE OVER PASTA OR RICE
Add Ingredients to Grocery List

How to Make CHICKEN CACCIATORE

Step-by-Step

Season Chicken with salt and pepper, dredge in flour-patting off excess flour. In a large skillet or the dutch oven, Heat oil over medium high and brown the chicken on both sides, removing to a plate(for dutch oven) or to the crock pot.
Add all the veg to the same pan, and cook stirring for 1-2 minutes.
Deglaze with wine or broth, stirring to bring up any bits stuck on the pan. Pour over the chicken in the crock pot. For dutch oven, add chicken back in.
Add remaining ingredients over the chicken/veg mix.

In crock pot, cover and cook on low 6-8 hours, or 4 hours on high.

In dutch oven, cover with heavy/tight lid and bake at 325 for 3-4 hours.

Serve over cooked pasta or rice.