Ingredients
Chicken Cacciatore
- 6 - 8 chicken thighs - skin on, bone in
- 1/3 cup flour
- Garlic salt and freshly ground black pepper
- 2 tablespoons cooking oil
- 100g bacon - diced
- 1 onion - finely diced
- 2 carrots - peeled and cut into a small dice
- 2 celery ribs - finely diced
- 400g brown mushrooms - sliced
- 3 cloves garlic - crushed
- 2 tablespoon fresh parsley - chopped
- 2 teaspoons dried oregano
- 1 cup dry white wine
- 1 cup chicken stock
- 1 x 400g can Italian flavoured tomatoes
- 1 bay leaf
Method
Chicken Cacciatore
- Season the flour with salt and pepper. Pat the chicken thighs dry with a paper towel and coat in the seasoned flour.
- Heat the oil in a large frying pan and brown the chicken pieces well. Place into a slow cooker.
- Add the bacon and onion to the same pan and sauté. Place in the slow cooker.
- Add the carrots and celery to the same pan. You may need a little more oil.
- Sauté until the carrot is tender. Add in the mushrooms and cook for a couple of minutes.
- Add in the garlic and cook for a minute. Add in the parsley, oregano and white wine.
- Simmer until the wine has reduced by half.
- Add in the chicken stock, tomatoes and bay leaf. Simmer for 3 minutes.
- Tip the sauce over the chicken.
- Cook on low for 6 - 7 hours or high for 3 - 4 hours.