Chicken Cacciatore

Cacciatore [kah-chuh-TOR-eh] is Italian for "hunter's style" and refers to the way the food is prepared. Typically made by braising, it's a natural dish to make in a slow cooker.

Makes: 6 servings Total time: Prep time: 30 minutes; Cooking time: 4–5 hours (low heat)

3	lb. bone-in chicken pieces, skin removed, pieces seasoned with salt and pepper3 lb.
¼	cup all-purpose flour 1/4 cup
2	Tbsp. extra-virgin olive oil2 Tbsp.
¾	cup dry red wine 3/4 cup
1	can whole tomatoes, drained and cut up (15 oz.)1 can
1	can crushed tomatoes (15 oz.)1 can
1	onion, sliced1
8	oz. cremini or button mushrooms, quartered8 oz.
2	Tbsp. minced garlic2 Tbsp.
1	Tbsp. Italian seasoning1 Tbsp.
1	tsp. anchovy paste1 tsp.
1	red bell pepper, sliced1
	Fresh oregano
	Parmesan cheese curls

Dredge chicken in flour, shaking off any excess.

Brown chicken on both sides in hot oil in a sauté pan over medium-high heat, about 8–10 minutes. Transfer chicken to a 4- to 6-qt. slow cooker.

Deglaze sauté pan with wine, cooking until liquid is reduced by half. Transfer wine mixture to the slow cooker.

Add whole and crushed tomatoes, onion, mushrooms, garlic, Italian seasoning, and anchovy paste to the slow cooker.

Cover cacciatore; cook until chicken is tender, on low-heat setting for 3 ¹⁄₂ to 4 ¹⁄₂ hours. Add bell pepper, cover, and cook until pepper is tender, 30 minutes more. Serve cacciatore over Lemon-Herb Pasta; garnish with oregano and Parmesan.

Nutrition Information
Per serving: 389 cal; 14g total fat (3g sat); 112mg chol; 393mg sodium; 18g carb; 3g fiber; 39g protein (5g sugars)

Brown chicken pieces; don't cook them all the way through — they'll finish cooking in the slow cooker.

Deglaze the sauté pan with red wine, scraping up any browned bits left on the bottom.

Add the peppers during the last 30 minutes of cooking so that they retain some texture.