Had a few FaceBook requests for my Chicken Cacciatore recipe. So, here it is in all its glory.
Ingredients:
1 cup chopped onion
1 cup chopped green bell pepper
3 medium cloves garlic minced
3 tablespoons olive oil
2 cans (14.5 ounces each) stewed tomatoes
2 teaspoons leaf oregano, crumbled
2 teaspoons salt
1/2 teaspoon pepper, or to taste
1 bay leaf
pinch of red pepper flakes
2 tablespoons tapioca
3 cubes chicken bullion
1 chicken, about 3 pounds, cut up
3/4 cup dry red wine
1 cup coarsely chopped mushrooms
Preparation:
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, tapioca and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.
At this point, I take all the meat off the chicken, discarding bones and skin. Add chicken and mushrooms to sauce and bring to a boil. Transfer to Slow Cooker and cook on low for 6 hours - or until chicken is tender. I splash a bit of Olive Oil on the dish at this point. Discard bay leaf and serve with hot cooked spaghetti or other pasta.
It goes without saying that one fine tunes such recipes by seasoning to taste at the end, using sugar and salt until it is just right.
Also, if you want roughly the same result with less work, just toss everything in the slow cooker and set it on low for 10 to 12 hours!
Chicken cacciatore recipe serves 6.
