Friday, January 27, 2017
Chicken Cacciatore -------slow cooker
8 bone-in chicken thighs (2 1/4 pounds), skinned
8 bone-in chicken drumsticks (1 3/4 pounds), skinned
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 (8-ounce) package mushrooms, quartered
2 tablespoons minced garlic
1 large onion, sliced
1 green bell pepper, vertically sliced
1 red bell pepper, vertically sliced
1/2 cup dry white wine
1.5 ounces all-purpose flour (about 1/3 cup)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 (28-ounce) can whole plum tomatoes, undrained and chopped
4 cups hot cooked fettuccine
Chopped fresh thyme (optional)
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan; cook 5 minutes on each side or until lightly browned. Place chicken in a 5-quart electric slow cooker coated with cooking spray. Repeat procedure with remaining chicken. Place mushrooms on top of chicken.
2. Add garlic, onion, and bell peppers to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Reduce heat to medium, and cook 5 minutes or until vegetables are crisp-tender, stirring often. Add wine, scraping pan to loosen brown bits. Cook 1 minute. Stir in flour. Stir in oregano, thyme, and tomatoes.
3. Pour tomato mixture over mushrooms in slow cooker. Cover and cook on LOW for 3 hours or until chicken is very tender. Serve over fettuccine. Sprinkle with additional thyme, if desired.