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CHICKEN CACCIATORE
2 tablespoons olive oil
1 (4 pound) chicken, skin and excess fat removed,
cut up into serving pieces
1 large onion, chopped
2 cloves garlic, sliced very thin
1 small pickled cherry or jalapeño pepper, seeded and
coarsely chopped, optional
8 oz. white mushrooms, sliced thin
1/3 cup dry white wine
2 cups canned crushed tomatoes
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon minced parsley
1. In a large skillet over medium-high heat, brown the chicken,
onion, and garlic in the olive oil.
2. Combine the sauteed chicken and pan drippings with
all the remaining ingredients, except the parsley, in the
Russell Hobbs® Slow Cooker Stoneware Liner.
3. Cover and set Control Dial to AUTO. Chicken will be done in
7 to 8 hours. Or cook on LOW 8 to 9 hours.
4. Season with salt and black pepper to taste. Stir in the parsley
before serving.
Makes 4 servings
16
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