Chicken Cacciatore and Homemade Fettuccini
I finally got out that pasta maker that has been sitting in the cupboard for months. Pasta dough is the simplest recipe in the world – just flour and eggs.
Here’s my recipe for Slow Cooker Chicken Cacciatore: I make it in the slow cooker because it makes the meat super tender, and I can get it done in the morning. I got the idea of using capers from Giada DeLaurentiis.
2 large chicken breasts on the bone (or whatever parts of the chicken you like)
flour for dredging
salt and pepper
1 yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
2 teaspoons dried oregano
1/2 cup white wine
1 tablespoon tomato paste
1 large can diced or crushed tomatoes
2 tablespoons capers
5 Baby Bella mushrooms, sliced
1 sprig fresh rosemary
1 bay leaf
Heat olive oil over medium-high in a nonstick pan. Season chicken with salt and pepper. Dredge in flour (I know it seems silly to brown the chicken when it’s going in the slow cooker anyway, but it adds flavor, so just do it), and brown a few minutes on each side. Transfer to slow cooker.
In the same pan saute onion, red pepper, garlic, oregano and a little bit of salt and pepper for 2 minutes. Add the wine and let it reduce a bit. Stir in tomato paste. Dump all this over the chicken and add the rest of the ingredients. Give a stir, cover, and cook on low for 6 hours, at which point the meat will be falling off the bone. Garnish with basil.
The made enough for the 3 of us for dinner, and two left-over sandwiches –
Split ciabatta rolls in half and top with a slice of provolone cheese. Put under the broiler until melty. Fill with left over shredded chicken and sauce from chicken cacciatore and top with a few basil leaves.