Way back when, I found a recipe for Chicken in Spaghetti Sauce. I fixed it, we ate it, Scott likes it once in a while, and I love it anytime. Later, I found the dish was called Chicken Cacciatore, Chicken in the Style of the Hunter. It is robust and flavorful. I like serving it for company dinners. Two cut up chickens in the sauce with spaghetti, garlic bread, and a salad will feed 8 to 10 people.
1 TBSP olive oil
2 cut up fryers, breasts split into quarters
2 onions, sliced
6 cloves garlic, minced
1 lb crimini mushrooms, sliced
2 TBSP fresh oregano or 2 tsp dried
2 TBSP fresh thyme or 2 tsp dried
2 TBSP fresh basil, chopped or 2 tsp dried
1 TBSP fresh rosemary, chopped or 1 tsp dried
1 can fire-roasted red peppers
2 22 oz cans of whole tomatoes, with juice
Heat olive oil in a large non-stick skillet until it shimmers
Brown all sides of the chicken pieces. Just do a few at a time, don’t crowd them.
Move the chicken to a large Slow Cooker – on high
Add the onions and mushrooms – do not salt – cook until browned
Reduce heat and add garlic cook until garlic is soft
Move the vegetables to the Slow Cooker
While the pan is still hot and OFF the heat, add the spices and stir around for about a minute
Add to the Slow Cooker
Add the peppers and tomatoes
Cover and cook for 2 hours
Serve with spaghetti, garlic bread, and a giant green salad.
Serves 8 - 10