Chicken Cacciatore

This is another great recipe from the ladies at Our Best Bites.ow I have made some very minor changes to when it comes to the cooking time. I think my slow cooker must be extremely "efficient" because most recipes do cook faster than the recipe states. Get to know your slow cooker and adjust the cooking times accordingly. It would also depend on the size your cut your chicken. Any way......

Recipe:
1lb chicken breasts cut into bite size pieces
1/4 cup flour
1 tsp kosher salt
1tsp pepper
1/2 cup oil
1 onion roughly chopped
5-6 cloves of garlic, cut in half or crushed with the side of your knife
1 6oz can of tomato paste
3/4 cup white wine
1 3/4 cup chicken broth
1/4 tsp thyme

1/4 tsp marjoram

1/2 tsp salt

1 cup sliced mushrooms

1 green pepper sliced

Heat the oil over medium heat. When the oil is hot, add the onions and garlic. Stir fry until the onions are soft and the garlic is fragrant. Be careful not to burn the garlic. Remove it with a slotted spoon and place it in a blender or food processor. Increase the heat to medium high.

In a ziploc bag add the flour and salt and pepper. Add the chicken pieces and shake. Being very careful, empty the bag into the pot of oil and stir fry the chicken until it is nicely browned but not cooked through.

Remove the chicken and drain it on paper towels.

Meanwhile, add the wine, broth, tomato paste, thyme, and marjoram.

  Blend until smooth and season with the remaining salt and pepper as needed.

Place the chicken, and the blended sauce into the slow cooker. I only cooked this on low for about  1 1/2 hours. The original recipe called to cook it 3.5-4 hours.  What ever length of time you cooker needs, during the last 1/2 hour, add the mushrooms and the green pepper. Serve over pasta and top with some chopped parsley and parmesan.

This meal can be frozen, so make a double batch.

Once the chicken has browned, add it to the sauce and freeze in a Ziploc bag or freezer container.  When you are wanting to cook it, place it frozen in your slow cooker and cook on high for about3-4 hours. Mushrooms don't freeze particularly well so  I would add fresh mushrooms and green pepper  in the last 1/2 hour of cooking like the original recipe states.