Slow-Cooked Chicken Cacciatore
This adaptation of an Italian classic recipe has all of the necessary goodies to become one of your family's favorite meals.
INGREDIENTS | SERVES 6
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- 3 stalks celery, sliced
- 3 large carrots, peeled and diced
- 2 medium yellow onions, peeled and sliced
- 1 large green bell pepper, cut into strips
- 4 cloves garlic, minced
- 12 skinless chicken thighs or drumsticks
- ½ cup chicken broth
- ¼ cup dry white wine
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano, crushed
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 14 ½-ounce can diced tomatoes
- ⅓ cup tomato paste
- Hot cooked pasta or rice
Add the mushrooms, celery, carrot, onions, sweet pepper, and garlic to a 5- or 6-quart slow cooker. Place chicken on top of vegetables.
Mix the broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper in a small bowl; pour over chicken. Cover and cook on low for 6 to 7 hours, or until the chicken is cooked through.
Remove and discard bay leaves. Remove the chicken to a serving platter; cover and keep warm. Turn the slow cooker to the high setting. Stir in the undrained tomatoes and the tomato paste.
Cover and cook for 15 minutes. Pour the resulting sauce over the chicken. Serve with cooked pasta or rice.
Baked Long-Grain White Rice
In an ovenproof 8-cup saucepan or skillet, sauté 1 medium diced onion in 2 tablespoons of butter. Add 1 cup of rinsed long-grain white rice and 2 cups of chicken broth. Bring to a boil, cover, and then bake at 325 °F for 20 minutes. Makes about 3½ cups cooked rice.