I’ve mentioned my dad before when talking about foods that I grew up loving. He actually didn’t cook all that often, but when he did it was always a deliciously big deal, usually involving the Dutch oven. Pretty much all of my happy food memories from my childhood come from my dad–Dutch oven cinnamon rolls, omelets, oatmeal on cold winter mornings, the best scrambled eggs in the world, chicken cacciatore.
Remove that mixture and place it in your blender or food processor. Place some flour and salt and pepper in a Ziploc bag and add some cubed chicken.
Zip the bag shut and shake well until the chicken pieces are coated in the seasoned flour.
Add chicken to pan and cook until golden.
Remove from pan and set on a paper towel.
Add chicken broth, wine (or apple juice), tomato paste, thyme, and marjoram to the onions and garlic in the blender or food processor and blend it until smooth.
Place chicken in a slow-cooker and top with a bay leaf.
Pour that delicious sauce right over it.
Cook on low for a few hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper.
When it’s all done serve over your favorite pasta with a little parmesan and fresh herbs if you feel like it.
Y’all. I could drink this sauce.
- 1 pound boneless skinless chicken breasts or thighs (or a combination of the two), trimmed of fat and cut into bite-sized pieces
- 1/4 cup white flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 onion, roughly chopped
- 5–6 cloves garlic, peeled and crushed*
- 1 6-ounce can tomato paste
- 1 cup white wine (or 1 cup apple or white grape juice mixed with 1 tablespoon white wine vinegar)
- 1 1/2 cups chicken broth
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 1 cup sliced mushrooms
- 1 green pepper, seeded and chopped
Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.
While the chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
*The easiest way to use garlic in this dish is to remove the cloves from the head and then smash them with a meat mallet. Remove the skins and then sauté the whole, smashed garlic clove.
Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you’re ready to make this.
Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a heavy pot or Dutch oven, top with sauce, and simmer for about 1 hour (add the mushrooms and peppers in the last 20 minutes).
INSTANT POT INSTRUCTIONS:
Complete steps through browning the chicken, except brown it in your Instant Pot instead of on the stovetop. After draining, return the chicken to the Instant Pot, top with sauce, add the mushrooms and peppers immediately, and cook for 8 minutes. Remove bay leaf before serving.
- Calories: 365kcal
- Sugar: 7g
- Sodium: 686mg
- Fat: 21g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 57mg