SLOW COOKER CHICKEN CACCIATORE
I have made chicken cacciatore for YEARS!!! It’s one of my all time favourite dishes and it’s perfect when you feel like having something comforting and healthy
Serves 4
Ingredients:
2 tbsp olive oil
1kg chicken thighs, diced into 3cm strips or lovely legs (bone in)
1 large onion, finely diced
2 garlic cloves, finely diced
2 carrots, finely diced
3 celery sticks, finely diced
1 red capsicum, finely diced
400g can crushed tomatoes
2 tbsp tomato paste
1 cup red wine (cab sav or shiraz)
2 cups mushrooms, sliced
1/2 cup black pitted olives, halved
Salt
Pepper
1 cup parsley, finely chopped
Method:
Season chicken with salt & pepper and add a drizzle of olive oil. Heat slow cooker insert pot or frypan over high heat. Brown the chicken for 2-3 minutes of each side. Remove and set aside.
To the same pan or slow cooker insert, add the onion and garlic, stir for 1-2 minutes. Add the carrot, celery and capsicum and cook for 3-4 minutes. Transfer over to a slow cooker and add the browned chicken pieces. Add the tinned tomatoes, tomato paste, red wine and season well. Place the lid on the slow cooker and cook on high for 5 hours.
Remove the lid, add the sliced mushrooms and cook for a further 1-2 hours on high. In the last 10 minutes, add the olives and chopped parsley.
Serve with grated parmesan and fresh parsley. You can also add some lemon zest if you desire.
Serve on rice, mash potato, polenta or pasta.
Tip: Don’t leave the lovely legs cooking for longer than 6 hours. The bones will start to breakdown in the sauce
You can also do this in the oven, it will likely take 3-4 hours on about 150/160 degrees celsius. Leave the lid on until the last hour (when you add the mushrooms).