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

     Title: Slow Cooker Chicken Cacciatore With Mushrooms & Bacon
Categories: Pork, Poultry, Vegetables, Herbs, Mushrooms
     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 1/2 lb Chicken thighs;
          - boned, skinned
          Salt & black pepper
   1/3 c  Fresh flat-leaf parsley;
          - chopped
          Cooked polenta, pasta or
          - hoagie rolls; to serve
          - (optional)
          Fresh basil leaves; torn,
          - for topping
          Parmesan; grated,
          - 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 ts 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.

 Recipe by Sarah DiGregorio

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

 Uncle Dirty Dave's Archives

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