Wednesday, January 5, 2011

Crockpot Italian Chicken Caccatorie with Rice or Pasta


2 tablespoons oil
3 pounds chicken breasts, boneless
Salt and pepper to taste
1/2 teaspoon black pepper
1 small onion, chopped
4 cleaned and sliced Italianelle peppers or bell peppers
1 pound fresh mushrooms, left whole or thickly sliced
2 tablespoons chopped fennel or celery
2 cloves garlic, minced
1/4 cup flour
1/2 cup dry red wine or burgundy ( I prefer Marsala wine myself)
1/2 cup chicken broth
2 tablespoons tomato paste
1 small can or 1 cup of fresh tomato sauce
1 can (14.5 oz size) diced tomatoes, drained
1 teaspoon dried or fresh basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves

Add garlic and onion to the bottom of the crockpot. Add chicken then all rest of the ingredients. Cook on low for 7 to 8 hours. Serve over rice or pasta.
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