I am a big fan of chicken. I could probably eat chicken every day of my life. Okay, maybe not every day but pretty close. In saying that, I have to admit that I had never tried chicken cacciatore until last night. I enjoyed the flavors of this meal, inspired by our dear Emeril. Hope you like it!
8 chicken thighs
1 3/4 tsp salt
1/2 tsp bacl pepper
**paprika, garlic powder, cayenne, onion powder, oregano and thyme
1/4 cup + 2 tbsp flour
2 tbsp olive oil
2 cups onion, sliced
8 oz mushrooms, sliced
1 green bell pepper, sliced
1/2-1 tsp crushed red pepper flakes
2 tbsp minced garlic
1 can whole tomatoes with juices, crushed
1/2 cup dry white wine
1/4 cup tomato paste
**oregano, thyme, basil, garlic powder
1/4 cup grated parmesan cheese + extra for topping
**Season with ingredients to your personal tastes. I do not measure spices when I cook, only use the good ole eyeballs!
Directions: Heat olive oil in a large saute pan over medium high heat. Season chicken with salt, pepper, paprika, garlic powder, onion powder, cayenne, oregano and thyme. Lightly dredge chicken in flour and place in saute pan. Brown chicken on both sides, approximately 8-10 minutes, and place into crockpot. Saute peppers, onions and mushrooms in same saute pan until starting to caramelize. Add minced garlic and crushed red pepper, stirring until fragrant. Sprinkle remaining 2 tbsp of flour over vegetables and mix. Add wine to pain, allow to thicken. Add crushed tomatoes and tomato paste. Add in oregano, thyme, basil, garlic powder and salt to taste. Stir in parmesan cheese and pour over chicken in crockpot, cook on low for 6-7 hours or high for 4- 4 1/2 hours.
The chicken comes out very tender and falling right off the bone. This dish can be served with pasta, rice, potatoes or whatever works for you!