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RECIPES
Chicken Cacciatore
Ingredients:
¼ c. all-purpose flour
Salt and pepper, to taste
8 large chicken thighs, excess fat trimmed
1 Tbsp. olive oil
1 c. chopped onions
2 cloves garlic, minced
1 red bell pepper, seeded and cut into 1” pieces
1 green bell pepper, seeded and cut into 1” pieces
2 sprigs fresh thyme
1 sprig fresh rosemary
2 c. canned plum tomatoes, coarsely chopped
½ c. chicken stock
¼ c. white wine
8 oz. cremini mushrooms, sliced thick
Method:
Combine flour, salt and pepper in a shallow dish. Coat chicken thighs in
flour mixture and transfer pieces to a plate. Heat a 12” Calphalon nonstick
omelette pan over medium-high heat. Add olive oil and heat for about 1
minute or until hot. Add chicken to pan and brown on all sides; transfer
browned chicken to slow cooker crock. Add onions, garlic, peppers, thyme,
tomatoes, stock, wine and a pinch of salt and pepper to crock. Cover with
lid and cook 3 hours on High. Remove lid, add mushrooms and continue
to cook for 30 minutes on High. Remove sprigs of thyme and rosemary.
Reseason sauce with salt and pepper and serve chicken with cooked rice
or noodles.
Serves 8