Monday, September 29, 2008

Crockpot Chicken Cacciatore

I love watching the show "Throwdown with Bobby Flay", its always lots of fun and a great forum for delish foods. Now as much as I love Bobby, I have to admit that in the episode where he went up against a firehouse cook, you knew who was gonna win that one, at least in my mind. Firemen KNOW how to cook. I mean what is it about them, they all know how to make mean meals. God love firemen! So when Keith Young made his chicken cacciatore I knew I had to try it out, and sure enough it has never failed to please. But because I'm always short on time I'm going to try and change it up a little. So bear with me and cross your fingers that my beloved crockpot can "stand the heat" and fire up this fireman food! Hehe, ok enough of the fireman puns, lets get cooking. (ok sorry I just had to do one more)

Menu: Crockpot Chicken Cacciatore over white or brown rice

Crockpot Chicken Cacciatore

Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's (remember I'm using leftover drumsticks)
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

  1. Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess.
  2. Add the chicken to the crockpot. Add the garlic and the mushrooms. Add the onion and bell peppers.
  3. Add the wine and the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste.
  4. Allow to simmer on a low heat setting. Depending on your time needs and crockpot we want to watch to make sure that our veggies don't turn to mush but we want the chicken to be fully cooked and falling off the bone.
  5. If you want to thicken it up, remember the cornstarch trick and give it 30 minutes before adding in the fresh basil just before serving.

This dish goes well with any pasta or rice and tastes even better the following day.

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