Crockpot Chicken Cacciatore
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Makes: 4 servings
4-5 chicken thighs, skin removed
1 large onion, sliced thickly
2 (6 oz.) cans tomato paste
1 (6 oz.) can sliced mushrooms (or stems & pieces)
1/2 t. salt
5-6 cloves garlic, minced
1-2 t. dried oregano (or use fresh)
1 t. celery seed
1/2 c. white wine (or water)
Place onion slices in bottom of crock pot. Arrange chicken pieces
on top of onion. In separate bowl, combine remaining ingredients;
pour over chicken.
Cook on low 7-9 hours. Serve over pasta (i.e., spaghetti or egg
noodles).
VARIATION:
Instead of using canned mushrooms in the recipe, I like to use
fresh, sliced mushrooms. I saute them in a little butter and
garlic until they're golden brown, then add them to the crockpot
mixture. Or, you can omit them from the crockpot and saute them
separately after the chicken has been cooked 7-9 hours (as you are
preparing the tomato gravy -- directions follow). You can add the
sauteed mushrooms to the tomato gravy when the tomato gravy has
reduced and is ready to serve. It is delicious this way, and this
is my preferred preparation.
After the chicken has cooked for 7-9 hours, I remove the chicken to
a plate and keep it in a warm oven (so it doesn't get cold). I
spoon out the tomato-mushroom liquid and place it in a saute pan
over medium-high heat. When the mixture begins to bubble, turn the
heat down to medium and cook until it reduces to a thick liquid/gravy,
stirring frequently to prevent burning or sticking. You may wish
to add about 1/4 to 1/2 cup of dry white wine or sweet sherry to
the sauce toward the end of the cooking time for this sauce for
added flavor.
To serve, place chicken piece on plate, arrange pasta all around;
spoon tomato-mushroom gravy over the top.
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