Do you use a crock pot? I use mine all the time. Nothing better than throwing some ingredients together in the morning and having a warm meal for dinner. Usually with very little clean up too! I am always on the search for a new recipe since it seems like I have a pretty limited repertoire of recipes. Past the old pot roast and pulled pork I am usually at a loss. I also find many crock pot recipes include lots of cnned goods. Canned veggies, canned condensed soups etc.
I recently got a new crock pot cook book called
Art of the Slow Cooker:80 new recipes. It was on my amazon wishlist and my Mommy surprised me by sending it to me! Yippeee! I love cook books. Today I busted it out and made a new recipe from the book, Chicken Cacciatore.
I have to admit, this cook book is not your usual "throw ten ingredients in the pot" and call it dinner sort. It definitely requires some prep, fresh ingredients, and dirtying dishes. The nice thing about it for me though is I can do all of this during nap time, or quiet time in the afternoon or late morning. I then wash all the dishes as well. This way we have a fresh, yummy tasting hot supper without all the last minute rushing and dirty dishes.
This recipe I served with spaghetti noodles and broccolini.
Sorry the finished meal photo is not so good. It was evening and all the natural light was gone so the kitchen lighting was not the best. Trust me, it was good. This is the closest recipe to the one in my book. My recipe says to remove the skin from the bone in chicken which I like because it reduces the fat and doesn't leave the slimy skin in the dish. I would definitely make this again and it is even good enough to serve for company!
Serve this Italian classic over fresh egg noodles or strand pasta, such as fettuccine or pappardelle, to soak up all the juices.
Ingredients:
- 1/3 cup flour
- 1 Tbs. salt, plus more, to taste
- 1 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces
- 1/4 cup olive oil
- 2 red or yellow bell peppers, sliced
- 1 yellow onion, halved and sliced
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 3/4 cup chicken broth
- 1 can (28 oz.) crushed plum tomatoes
- 1 Tbs. dried oregano
- 6 oz. button or cremini mushrooms, sliced
Directions:
Brown the chicken
On a large plate, stir together the flour, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Coat the chicken pieces evenly with the flour mixture, shaking off the excess. In a large fry pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook on the second side until lightly browned, 3 to 4 minutes more. Transfer the chicken pieces to the slow cooker.
Cook the chicken and vegetables
Return the fry pan to medium-high heat. Add the bell peppers, onion and garlic and sauté until they start to soften, about 3 minutes. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomatoes and oregano and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
Add the mushrooms
About 10 minutes before the dish is ready, stir in the mushrooms. Season with salt and pepper and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).