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Tuesday, September 14, 2010

Chicken Cacciatore

Photos courtesy of the Cooking Corner.

     This recipe I adapted years ago from one of those little cookbooks that comes with your new slow cooker - so that makes this older than most of my kids. This way of doing "Italian Chicken" has done me well over the years. The chicken always comes out tender and full of flavor. Dump it all in the pot and come back later and just it layer over pasta - viola'.

Chicken Cacciatore
1 large onion, thinly sliced
3-4 chicken breast cut in half
1 6 oz. can tomato paste
1 8 oz. can tomatoes sauce
1 4 oz. can mushrooms, drained (optional)
3-4 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 T. Italian seasoning or the following
1/2 tsp. thyme
1/2 tsp. marjoram
 1/2 tsp. rosemary
1 T. Tones Spicy Italian seasoning (optional)
1/2 t. celery seed (optional)
1 large or 2 small bay leaves
1/4 cup dry white wine (or 1/2 cup beer)
dozen small thin sliced pepperoni (optional)

Layer onion slices on bottom slow cooker. Put chicken pieces on top. In small bowl,
combine remaining ingredients, add liquid last, just to thin sauce. Pour over chicken and cook on low 7 to 9 hours or on high for 3-4 hours. Serve over hot buttered spaghetti or vermicelli.

Note - can use 2-3 lb. whole chicken, cut up. I prefer breast because the chicken is so tender it falls off the bone. Serves 5-6. In a real pinch, use a jar of whatever spaghetti sauce on hand and spice it up with what you've got.

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