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Ingredients
| white mushrooms (sliced): 2 cups |
| celery (thinly sliced): 1 cup |
| carrots (chopped): 1 cup |
| onions: 2 |
| red sweet peppers: 1 whole pepper |
| garlic: 4 cloves |
| chicken drumsticks: 12 drumsticks |
| chicken broth: 1/2 cup |
| white wine: 1/4 cup |
| dry tapioca mix: 0.2 oz |
| bay leaf: 2 |
| dried oregano (ground): 1 tsp |
| granulated sugar: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| canned red tomatoes: 14.5 oz |
| canned tomato paste: 1/3 cup |
Cacciatore-Style Chicken
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
210 min -
Servings
6 serving(s)
Tags
1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.