CHICKEN CACCIATORE

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 vote

Comments:

5 Comments

Serves:

4-6

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

8-10: pieces-chicken thighs, and/or legs
1/2-1 c: all purpose flour
: salt
: pepper
3 Tbsp: olive oil
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
1/4 c: red wine(optional) or chicken broth
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

How to Make CHICKEN CACCIATORE

Step-by-Step

1Season 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.
2Add all the veg to the same pan, and cook stirring for 1-2 minutes.
3Deglaze 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.
4Add 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.