16 December 2009

Chicken Cacciatore, or the last slow cooker recipe you'll have to endure for a spell

I'm beginning to think this blog should be renamed Dr. Slow Cooker. It would be much more fitting considering I'm not a medical doctor and I'm only doing a PhD in English, but frankly, I don't give in easily. Ask my husband.

Ian isn't a mushroom fan. He picks around them usually, but I decided that every now and then a gal has to recreate her favorite dishes to keep happy. Luckily, Ian was receptive and ate up his plate in just a few scarfs. I'm a lucky, happy almost doctor of philosophy. Spring graduation here I come! Er, except I'm not walking.

Chicken Cacciatore
(adapted from All You, October 2005)

1 tablespoon olive oil
3 garlic cloves, smashed
1 (14 oz.) Spanish onion, sliced into 1/2-inch wide strips
1 green bell pepper, sliced into 1/2-inch wide strips
1 yellow bell pepper, sliced into 1/2-inch wide strips
1 (8 oz.) package baby bella mushrooms, quartered
1 (4 lb.) broiler chicken, quartered
1 teaspoon kosher salt
Freshly ground black pepper
1 (28 oz.) can crushed tomatoes
1/2 pound uncooked whole wheat egg noodles
1/4 cup finely chopped fresh parsley

1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.

2. Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.

3. Bring a pot of salted water to a boil and cook whole wheat egg noodles according to package directions until al dente. Drain and transfer to a large serving bowl.

4. Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.


Jessica@Foodmayhem said...

Congrats! What are the plans after graduating?

Lon has been better about mushrooms lately, but now it's the cauliflower I have to work on.

Katerina said...

This looks delicious! Did you do the 8 hours or the 4 hour method? I always worry about chicken in the slow cooker, and how long I can let it go for. Meats can be much more tolerant to long cooking times I find.

EMC said...

Jessica, who knows? In this market, I'm at the mercy of the job fairies. Crossing my fingers that I'll end up back in Chicago one day though...

Katerina, I went with the 8 hours. I don't like to cook chicken breasts too long this way, but chicken thighs seem to retain their moisture. And it was delicious!

Jessica@Foodmayhem said...

Good luck! I've got my fingers crossed for you.