- This topic has 1 reply, 1 voice, and was last updated March 24, 2019 at 10:35 pm by .
- March 24, 2019 at 10:35 pm #397262
Chicken Cacciatore V
3 lb chicken thighs and legs, skinless bone-in
1 tsp olive oil
1 cup onion, chopped
1 green bell pepper, chopped
8 oz brown crimini, or Portobello mushrooms, roughly chopped
4 cloves garlic, chopped
14-oz can diced tomatoes
2/3 cup dry wine, white or red
1 tbs Italian seasoning mixture or 1 tsp each oregano, basil, and thyme
1/3 cup tomato paste
Optional: pinch of sugar or natural sweetener
Optional: 1 inch of Parmesan cheese rind
Put chicken in a slow cooker set to high and cover. Alternatively, brown the chicken in a skillet with a little oil and then transfer to the crockpot. Use the same skillet for cooking the vegetables.
Heat olive oil over high heat in a large skillet. Cook the onion and green pepper for 2 to 3 min, then add the mushrooms and cook for 2 min. Add the garlic and cook for another min.
Add the tomatoes, wine, herbs, and more salt and pepper to taste. Simmer for 5 to 10 min, until the liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of sweetener.
Add the tomato paste and Parmesan cheese rind, if using, and stir to combine. Place chicken in the slow cooker and spoon tomato mixture on the top of the chicken. Cook for 3 hours on high or 6 to 8 hours on low. About 30 min before ready to eat, check and adjust seasonings one more time. Serves 6
- You must be logged in to reply to this topic.