Subj : 10/15 National C.C. Day 4
To   : All
From : Dave Drum
Date : Mon Oct 14 2024 17:26:00

October 15: National Chicken Cacciatore Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Cacciatore w/Mushrooms & Bacon
 Categories: Poultry, Mushrooms, Pork, Vegetables, Herbs
      Yield: 6 Servings
 
    1/2 lb Thick-cut bacon; in 1/2"
           - pieces
      1 lb Cremini mushrooms; sliced
      8 cl Garlic; smashed, chopped
      1 tb Tomato paste
    1/4 c  Dry red wine
    1/2 lg Red onion; thin sliced
      1    Bell pepper, any colour;
           - thin sliced
      8 oz Jarred roasted red peppers;
           - drained
    3/4 c  Crushed or diced canned
           - tomatoes
      2 tb Drained capers
      1 tb Balsamic vinegar
      1 ts Dried oregano
      1 ts Red-pepper flakes
      1 ts Garlic powder
  2 1/4 lb Boned, skinned chicken
           - thighs
           Salt & black pepper
    1/3 c  Chopped fresh flat-leaf
           - parsley
           Cooked polenta, pasta or
           - hoagie rolls; for serving
           Torn fresh basil leaves; for
           - topping
           Grated Parmesan; for
           - topping
 
  Fry the bacon in a large (12") skillet over medium-high
  heat until crisp and the fat is rendered, about 8
  minutes. Using a slotted spoon, transfer the bacon to a
  6 to 8 quart slow cooker, leaving the fat behind in the
  skillet. Add the mushrooms to the fat in the skillet and
  let them cook over medium-high, stirring only a few
  times, until the mushrooms have shrunk, released their
  liquid and started to lightly brown, about 8 to 10
  minutes. Stir in the chopped garlic and tomato paste.
  Pour in the wine and let it come to a bubble, scraping
  up the browned bits from the bottom of the pan. Scrape
  the mixture into the slow cooker.
  
  Add the onion, bell pepper, roasted peppers, tomatoes,
  capers, vinegar, oregano, red-pepper flakes and garlic
  powder to the slow cooker and stir to combine. Add the
  chicken, season with 1 teaspoon salt and a generous
  amount of pepper and stir to combine. Cook on low until
  the chicken is very tender and the flavors are blended,
  about 4 hours. (At this point, the dish holds well on
  the warm setting for several hours.)
  
  Using two forks, break the chicken up into large chunks.
  Stir in the parsley and let it warm through. Taste and
  add salt and pepper if necessary. Serve over polenta or
  pasta or in hoagie rolls, if desired, or alone in bowls.
  Top with basil and Parmesan.
  
  By: Sarah DiGregorio
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... Flood: A river that's too big for its bridges.
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