Yesterday afternoon I was working away when suddenly I caught a whiff of something yummy wafting through my house. "Someone is cooking something that smells delicious!" I thought, and then I realized that that someone was ME. I had completely forgotten about the chicken cacciatore* that I prepared at 7:00 AM.
I have to thank you, dear readers, for suggesting so many FABULOUS recipes that I can make with my new Crock-Pot. If you haven't seen the post, please go here and read every. single. one. of the comments. I can't wait to get cracking on your recipes. You've inpsired me to use my new gadget with delicious results.
Last night's dinner was easy as pie. Actually, it was easier than pie because I didn't measure anything. I just tossed everything into the Crock Pot and turned it on and left it to do its thang.
CROCK-POT CHICKEN CACCIATORE
Note: I have a 6-quart pot.
Put the following into your Crock-Pot in this order:
- 1 can of fire-roasted diced tomatoes
- 1 bay leaf
- 1 each: red (or orange) and yellow bell pepper, seeded and sliced (green, too, if you like)
- 1/2 cup of dry white, red or rosé wine
- 1 clove of chopped garlic
- 1/2 a red onion, sliced
- a sprinkling of sea salt to taste
- two packages of FROZEN (no, you won't die) boneless, skinless chicken thighs (about 2 lbs), I used Empire kosher brand
- a sprig of fresh rosemary
- pepper to taste
Turn on Crock-Pot and set to 10 hr/low setting. At the half way point, the chicken should be thawed. Give the mixture a quick (I know, you aren't supposed to open the pot) stir then leave it to finish cooking. During the last 30 minutes of cooking stick the sprig of rosemary down into the pot. Finish the dish with a grind or two of black pepper. (This is a WW-friendly dish, too!)
*If you were to ask my mom this is NOT chicken cacciatore how it's prepared in Italy. Let's not get her started, though. Let's just say, this is the EYE-talian-American version of the dish.