Ron and I really liked this. We have never had Chicken Cacciatore before so I really didn't have anything to compare it to. Ron highly recommended it for my food Blog, and since he has recommended just about everything I have cooked for him this week, I wanted to get a few more opinions before posting it, so I shared it with three of my toughest critics, (Justin, Ashley and my Mother). They ALL gave it a thumbs up!!! (This is rare, VERY rare!!)
This dish has a great rich Italian flavor and I would highly recommend it, especially if you wanted to serve it to impress some guests at a dinner party, but don't want to spend all day in the kitchen. Serve this over your favorite pasta, add a Caesar salad, and some garlic bread and you have a really great dinner!
I did all the prep work and put everything in the crock pot the night before, so the next morning all I had to do was turn on the slow cooker, and go to work. It was great coming home after work and having my kitchen smell like an Italian kitchen.
Chicken Cacciatore Slow Cooked To Italian Perfection
The recipe says it serves 4 but I would say it would serve 6 to 8 people.
½ cup balsamic salad dressing (bottled)
2 pounds of chicken breasts, skinless and boneless (I also added some boneless skinless chicken thighs)
3 Tablespoons olive oil
¼ cup flour
Kosher salt
Fresh ground black pepper
1 large yellow onion, diced
1 cup dry red wine
2 (6 ounce) cans tomato paste, plus more to thicken sauce if needed
1 green bell pepper, seeded and cut into strips
1 (14 ounce) can whole tomatoes, drained
8 ounces fresh button mushrooms, cleaned and halved
1 teaspoon onion powder
4 garlic cloves, minced (I used 6 maybe 7)
½ teaspoon celery seed
1 teaspoon dried parsley flakes (rub between fingers to waken flavor)
1 teaspoon dried oregano (rub between fingers to waken flavor)
½ teaspoon dried basil (rub between fingers to waken flavor)
Red pepper flakes (the recipe says these are optional, but I never think red pepper flakes are optional, I love them!!!)
1 bay leaf
1 can large pitted olives, washed and drained
1 can garbanzo beans, washed and drained
2 tablespoons capers, drained
Parmesan cheese
Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour.
Heat olive oil in a large sauté pan.
Mix the flour, ½ teaspoon salt ad ¼ teaspoon pepper together; lightly dredge chicken in the seasoned flour.
Brown the chicken pieces on both sides and transfer to crock pot when done.
Sauté onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot.
Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot.
Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours).
During the last hour of cooking, add the olives, garbanzo beans and capers. IF at this time the sauce appears to thin, add 1 or 2 tablespoons of tomato paste to thicken slightly.
To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.
This dish has a great rich Italian flavor and I would highly recommend it, especially if you wanted to serve it to impress some guests at a dinner party, but don't want to spend all day in the kitchen. Serve this over your favorite pasta, add a Caesar salad, and some garlic bread and you have a really great dinner!
I did all the prep work and put everything in the crock pot the night before, so the next morning all I had to do was turn on the slow cooker, and go to work. It was great coming home after work and having my kitchen smell like an Italian kitchen.
Chicken Cacciatore Slow Cooked To Italian Perfection
The recipe says it serves 4 but I would say it would serve 6 to 8 people.
½ cup balsamic salad dressing (bottled)
2 pounds of chicken breasts, skinless and boneless (I also added some boneless skinless chicken thighs)
3 Tablespoons olive oil
¼ cup flour
Kosher salt
Fresh ground black pepper
1 large yellow onion, diced
1 cup dry red wine
2 (6 ounce) cans tomato paste, plus more to thicken sauce if needed
1 green bell pepper, seeded and cut into strips
1 (14 ounce) can whole tomatoes, drained
8 ounces fresh button mushrooms, cleaned and halved
1 teaspoon onion powder
4 garlic cloves, minced (I used 6 maybe 7)
½ teaspoon celery seed
1 teaspoon dried parsley flakes (rub between fingers to waken flavor)
1 teaspoon dried oregano (rub between fingers to waken flavor)
½ teaspoon dried basil (rub between fingers to waken flavor)
Red pepper flakes (the recipe says these are optional, but I never think red pepper flakes are optional, I love them!!!)
1 bay leaf
1 can large pitted olives, washed and drained
1 can garbanzo beans, washed and drained
2 tablespoons capers, drained
Parmesan cheese
Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour.
Heat olive oil in a large sauté pan.
Mix the flour, ½ teaspoon salt ad ¼ teaspoon pepper together; lightly dredge chicken in the seasoned flour.
Brown the chicken pieces on both sides and transfer to crock pot when done.
Sauté onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot.
Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot.
Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours).
During the last hour of cooking, add the olives, garbanzo beans and capers. IF at this time the sauce appears to thin, add 1 or 2 tablespoons of tomato paste to thicken slightly.
To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.
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