In the morning, put the ingredients in the slow cooker...and you'll come home
to this comforting and flavorful topper for cooked pasta and an aroma that will
transport you to Italy.
CHICKEN CACCIATORE
Serves:
6 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: Less than 8 hours
INGREDIENTS:
•1 tablespoon olive oil
•3 pounds chicken parts, skin removed
•4 cloves garlic, minced
•2 teaspoons Italian seasoning, crushed
•1 can (28 ounces) crushed tomatoes in puree
•1 pound mushrooms, cut in half (about 5 cups)
•2 medium onions, chopped (about 2 cups)
•1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
•1 1/2 cups Chicken Stock
•1/4 cup cornstarch
•1 package (16 ounces) pappardelle or fettuccine, cooked and drained
PROCEDURE:
•Heat the oil in a 12-inch skillet over medium-high heat.
•Add the chicken and cook until well browned on all sides.
•Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1
cup stock in a 6-quart slow cooker. Add the chicken and turn to coat.
•Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
•Remove the chicken from the cooker and keep warm.
•Stir the cornstarch and remaining stock in a small bowl until the mixture is
smooth.
•Stir the cornstarch mixture in the cooker.
•Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
•Serve with the chicken and pappardelle.
Mangia,
Chef Phil
The
only thing better than coming home after a long day is having a delicious
dinner waiting for you
