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  • 10/15 Cacciatore Day - 5

    From Dave Drum@1:3634/12 to All on Thu Oct 13 16:47:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Chicken Cacciatore w/Mushrooms & Bacon
    Categories: Poultry, Mushrooms, Pork, Vegetables, Herbs
    Yield: 6 Servings

    1/2 lb Thick-cut bacon; in 1/2"
    - pieces
    1 lb Cremini mushrooms; sliced
    8 cl Garlic; smashed, chopped
    1 tb Tomato paste
    1/4 c Dry red wine
    1/2 lg Red onion; thin sliced
    1 Bell pepper, any colour;
    - thin sliced
    8 oz Jarred roasted red peppers;
    - drained
    3/4 c Crushed or diced canned
    - tomatoes
    2 tb Drained capers
    1 tb Balsamic vinegar
    1 ts Dried oregano
    1 ts Red-pepper flakes
    1 ts Garlic powder
    2 1/4 lb Boned, skinned chicken
    - thighs
    Salt & black pepper
    1/3 c Chopped fresh flat-leaf
    - parsley
    Cooked polenta, pasta or
    - hoagie rolls; for serving
    Torn fresh basil leaves; for
    - topping
    Grated Parmesan; for
    - topping

    Fry the bacon in a large (12") skillet over medium-high
    heat until crisp and the fat is rendered, about 8
    minutes. Using a slotted spoon, transfer the bacon to a
    6 to 8 quart slow cooker, leaving the fat behind in the
    skillet. Add the mushrooms to the fat in the skillet and
    let them cook over medium-high, stirring only a few
    times, until the mushrooms have shrunk, released their
    liquid and started to lightly brown, about 8 to 10
    minutes. Stir in the chopped garlic and tomato paste.
    Pour in the wine and let it come to a bubble, scraping
    up the browned bits from the bottom of the pan. Scrape
    the mixture into the slow cooker.

    Add the onion, bell pepper, roasted peppers, tomatoes,
    capers, vinegar, oregano, red-pepper flakes and garlic
    powder to the slow cooker and stir to combine. Add the
    chicken, season with 1 teaspoon salt and a generous
    amount of pepper and stir to combine. Cook on low until
    the chicken is very tender and the flavors are blended,
    about 4 hours. (At this point, the dish holds well on
    the warm setting for several hours.)

    Using two forks, break the chicken up into large chunks.
    Stir in the parsley and let it warm through. Taste and
    add salt and pepper if necessary. Serve over polenta or
    pasta or in hoagie rolls, if desired, or alone in bowls.
    Top with basil and Parmesan.

    By: Sarah DiGregorio

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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