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Chicken Cacciatore
◆
33
entrÉeS & SauceS
8 ounces yellow onion, peeled and
cut vertically into ½-inch slices
1 red bell pepper, cored, seeded,
cut lengthwise into ½-inch thick
slices
1 yellow bell pepper, cored,
seeded, cut in ½-inch thick
slices lengthwise
3 cloves garlic, peeled
1 can (15 ounces) diced tomatoes,
drained, juices discarded
2 tablespoons tomato paste
2 tablespoons white vermouth or
other dry white wine
1 teaspoon oregano
¾ teaspoon basil
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
2 pounds bone-in, skinless chicken
thighs
½ cup all-purpose flour
2 tablespoons extra virgin olive oil
4 ounces portobello mushrooms,
cut into ½-inch thick slices
1 bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,
oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim
chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat
one tablespoon olive oil in a 12-inch Cuisinart
®
nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for 3 minutes on each
side until brown. Transfer to a plate and repeat with the remaining chicken. Add
the remaining tablespoon olive oil and cook the portobello mushrooms in a single
layer until golden brown on each side, about 3 minutes per side. Add the browned
portobello mushrooms to the vegetable mixture.
Arrange half the chicken thighs in the ceramic pot of the Cuisinart
®
Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center
of the mixture. Cover and cook on Low for 8 hours using Timer function; Slow
Cooker will automatically switch to Warm setting.
Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
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