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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The Italian word cacciatore translates to hunter in English, referring to a dish prepared with tomatoes, mushrooms, and onions– hunter-style. Ingredients:
8 bone-in chicken thighs (2 1/4 pounds), skinned |
8 bone-in chicken drumsticks (1 3/4 pounds), skinned |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
cooking spray |
1 (8-ounce) package mushrooms, quartered |
2 tablespoons minced garlic |
1 large onion, sliced |
1 green bell pepper, vertically sliced |
1 red bell pepper, vertically sliced |
1/2 cup dry white wine |
1.5 ounces all-purpose flour (about 1/3 cup) |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh thyme |
1 (28-ounce) can whole plum tomatoes, undrained and chopped |
4 cups hot cooked fettuccine |
chopped fresh thyme (optional) |
Directions:
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan; cook 5 minutes on each side or until lightly browned. Place chicken in a 5-quart electric slow cooker coated with cooking spray. Repeat procedure with remaining chicken. Place mushrooms on top of chicken.
2. Add garlic, onion, and bell peppers to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Reduce heat to medium, and cook 5 minutes or until vegetables are crisp-tender, stirring often. Add wine, scraping pan to loosen brown bits. Cook 1 minute. Stir in flour. Stir in oregano, thyme, and tomatoes.
3. Pour tomato mixture over mushrooms in slow cooker. Cover and cook on LOW for 3 hours or until chicken is very tender. Serve over fettuccine. Sprinkle with additional thyme, if desired.
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