CHICKEN CACCIATORE
By
Susan Din
@spatdi
1
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:
Serves:
4-6
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
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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.
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8-10pieces-chicken thighs, and/or legs
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1/2-1 call purpose flour
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·salt
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·pepper
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3 Tbspolive oil
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ADD TO PAN, AND STIR COOKING 1-2 MINUTES
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1 mediumonion, sliced
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2-3 mediumbell peppers, red/green/yellow, sliced into strips
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8 ozfresh mushrooms, thick sliced or quartered
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3-4 clovegarlic-minced, equivilent to 1 tbsp
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DEGLAZE PAN - ADD AND SCRAPE UP ANY BITS ON THE PAN, POUR OVER CHICKEN IN CROCK POT/ADD CHICKEN BACK IN TO DUTCH OVEN
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1/4 cred wine(optional) or chicken broth
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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.
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1bay leaf
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1/2 tsporegano, dried
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26 oztomatoes, 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.
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2 Tbspsugar
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8-10fresh basil leaves
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1/2-1 tspsalt
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1/8 tsppepper
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ADJUST SEASONING/SALT AND PEPPER. SERVE OVER PASTA OR RICE
How to Make CHICKEN CACCIATORE
- 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.
