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Prep Time: 12 Minutes Cook Time: 180 Minutes |
Ready In: 192 Minutes Servings: 4 |
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A hunter's-style (or cacciatore-style) chicken dish with added flavor from a simple browned roux. Very Flavoriful, I like it stew-style but can be served with rice or pasta. Ingredients:
6 boneless skinless chicken thighs |
1/4 onion (chopped) |
1 stalk celery (chopped) |
1/2 bell pepper (chopped) |
2 garlic cloves (diced) |
1 (14 ounce) can tomatoes (italian, diced) |
1/2 teaspoon oregano (dried) |
1/2 teaspoon basil (dried) |
1/4 teaspoon table salt |
1/8 teaspoon pepper |
4 mushrooms (button, quartered) |
2 tablespoons flour |
1 tablespoon oil |
Directions:
1. Place all ingredients except flour and oil into a 2 to 3 qt crockpot.
2. Cook on low for 2 1/2 to 3 hours or until chicken is 165F to 175F internally.
3. heat oil in a small cast iron skillet and add the flour. Cook on medium-high, stirring constantly with a wisk until peanut butter colored (about 10 minutes). Add liquid to the skillet from the crockpot to the roux and scrape the roux into the crockpot, stirring as you do. Cook for 15 more minutes and serve.
4. Adjust seasonings to taste.
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