Sunday, September 23, 2012
It was football day today and the little kids and I were going to join Abe to root their big brother on. Which meant I wouldn't be home in time to cook. Enter one of my 3 crockpots. Yes, I have 3 and could easily see myself getting another soon.
My chicken thighs were frozen, so I set the crockpot at high for the first 2 hours to defrost them and then switched over to low. If yours are defrosted, just stick to the low.
I didn't have the green pepper that the recipe called for, but the family loved it just the same. So, don't feel pressure to run to the store just for the pepper. I added some baby carrots to use them up and it seemed to go nicely, even though I don't think carrots are traditionally in cacciatore.
The house seemed like a fabulous Italian dinner when we got home. Even this vegetarian thought it smelled yummy.
I tried to use the cornstarch and water slurry to thicken the liquid up, but the hungry crew staring at my back at the stove made me feel it best to hurry, so it was more like a delicious broth than a sauce. If I had more time next time, I will give it the time it needs.
I served it over white rice, but egg noodles would be great too.
Recipe adapted from Busycooks.about.com.
Crockpot Chicken Caccitore
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1 cup chicken broth
1 onion, sliced
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced mushrooms
1/2 cup dry red wine
1 tsp. dried Italian seasoning
1/4 tsp. pepper
3/4 tsp. salt
2 Tbsp. cornstarch
3 Tbsp. water
Place all ingredients except cornstarch and water in 4-5 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender.
If you want a thicker sauce, combine cornstarch and water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened. Serve with hot cooked pasta, if desired. 6 servings