Chicken Crockpot Cacciatore Recipe III
Chicken Crockpot Cacciatore Recipe III
1 c of flour
1 c of onions; minced
1 c of mushrooms; sliced
1 c of julienned carrot
1 c of green bell pepper; sliced into 1/8-inch strips
2 Tbsps of garlic; minced
8 c of tomatoes; sliced & skinned
3/4 c of red wine
1/2 c of tomato paste
1 tsp of oregano
1 tsp of basil
1.5 tsps of salt
1 tsp of pepper
1/4 c of Romano cheese; freshly-grated
5 lbs of your choice chicken cuts; rinsed, drained & pat dry
1/4 c of olive oil
Combine pepper, flour, and salt in one medium-sized bowl. Dredge chicken in flour mixture. Set aside.
Place a large nonstick skillet with oilve oil over medium heat. When oil is hot, saute chicken ’til golden. May need to do this in batches if skillet is not large enough.
May also need to add oil, as necessary. Take out the chicken and transfer it to a platter lined with paper towel to remove excess fat.
Saute onions, sliced mushrooms, green bell pepper, garlic and carrots using the same oil used for the chicken. Saute it for about 3-5 minutes. Toss in the tomatoes.
Stir constantly for 3-5 minutes. Pour red wine and tomato paste. Add basil, pepper, oregano, and salt. Keep stirring for 3-5 more minutes.
Transfer chicken to crockpot together with the tomato mixture. Mix it well. Cover with lid. Set heat to low. Cook for 4-6 hours. Flavors really blend well if you cook it longer.
Top with grated Romano cheese prior to serving. Serve chicken with crusty bread, steamed rice, or pasta tossed in olive oil.
>> Chicken Crockpot Cacciatore Recipe III