October 3, 2011

Chicken Cacciatore

Poultry Classics

25 minutes

3 to 7 hours

“On a cold winter night, this Italian favorite cooking in Grandma's slow cooker was a wonderful way to welcome everyone home.”

1
Peel and slice the onion, and deseed and slice the bell pepper into 2-inch pieces. Place the onion, bell pepper and mushrooms in a 4- to 6-quart slow cooker.
2
Place the flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a resealable plastic bag. Shake the chicken in the flour to coat.
3
Heat the oil in a large skillet over medium heat. Cook the chicken, turning once, until lightly browned, 2–3 minutes. Place the chicken on top of the vegetables in the slow cooker.
4
Combine the tomatoes, tomato paste, wine if desired, Italian seasoning, garlic, bay leaves and remaining salt and black pepper in a large bowl. Pour over the chicken in the slow cooker. Cover and cook until the chicken is cooked through and juices run clear when pierced with a knife, on Low heat setting for 6–7 hours or High heat setting for 3–4 hours. Remove the bay leaves before serving.

Diced tomatoes with Italian seasoning can be substituted for the tomatoes in Step 4. If used, reduce the dried Italian seasoning to 1 teaspoon.

Serve this zesty chicken over spaghetti, along with a basket of Italian bread and a green salad.

Main menu