Subj : 10/15 National C.C. Day 4
To   : All
From : Dave Drum
Date : Mon Oct 14 2024 05:23 pm

October 15: National Chicken Cacciatore Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Chicken Cacciatore w/Mushrooms & Bacon
Categories: Poultry, Mushrooms, Pork, Vegetables, Herbs
     Yield: 6 Servings

   1/2 lb Thick-cut bacon; in 1/2"
          - pieces
     1 lb Cremini mushrooms; sliced
     8 cl Garlic; smashed, chopped
     1 tb Tomato paste
   1/4 c  Dry red wine
   1/2 lg Red onion; thin sliced
     1    Bell pepper, any colour;
          - thin sliced
     8 oz Jarred roasted red peppers;
          - drained
   3/4 c  Crushed or diced canned
          - tomatoes
     2 tb Drained capers
     1 tb Balsamic vinegar
     1 ts Dried oregano
     1 ts Red-pepper flakes
     1 ts Garlic powder
 2 1/4 lb Boned, skinned chicken
          - thighs
          Salt & black pepper
   1/3 c  Chopped fresh flat-leaf
          - parsley
          Cooked polenta, pasta or
          - hoagie rolls; for serving
          Torn fresh basil leaves; for
          - topping
          Grated Parmesan; for
          - topping

 Fry the bacon in a large (12") skillet over medium-high
 heat until crisp and the fat is rendered, about 8
 minutes. Using a slotted spoon, transfer the bacon to a
 6 to 8 quart slow cooker, leaving the fat behind in the
 skillet. Add the mushrooms to the fat in the skillet and
 let them cook over medium-high, stirring only a few
 times, until the mushrooms have shrunk, released their
 liquid and started to lightly brown, about 8 to 10
 minutes. Stir in the chopped garlic and tomato paste.
 Pour in the wine and let it come to a bubble, scraping
 up the browned bits from the bottom of the pan. Scrape
 the mixture into the slow cooker.

 Add the onion, bell pepper, roasted peppers, tomatoes,
 capers, vinegar, oregano, red-pepper flakes and garlic
 powder to the slow cooker and stir to combine. Add the
 chicken, season with 1 teaspoon salt and a generous
 amount of pepper and stir to combine. Cook on low until
 the chicken is very tender and the flavors are blended,
 about 4 hours. (At this point, the dish holds well on
 the warm setting for several hours.)

 Using two forks, break the chicken up into large chunks.
 Stir in the parsley and let it warm through. Taste and
 add salt and pepper if necessary. Serve over polenta or
 pasta or in hoagie rolls, if desired, or alone in bowls.
 Top with basil and Parmesan.

 By: Sarah DiGregorio

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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