My husband and I operate a very busy farm. There are days when there's just no time left for cooking. It's really nice to be able to come into the house at night and smell this chicken cacciatore meal simmering—dinner is a simple matter of dishing it up. It's very easy to make, but it's also special enough to serve when company comes to call. —Aggie Arnold-Norman, Liberty, Pennsylvania
- 2 medium onions, thinly sliced
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 2 garlic cloves, minced
- 1 to 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
- 1/4 cup white wine or water
- Hot cooked pasta
- Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine.
- Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta. Yield: 6 servings.
Originally published as Chicken Cacciatore in Country Woman March/April 1988, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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