Prosciutto Chicken Cacciatore Recipe
- 2 pounds boneless skinless chicken thighs
- 1-1/2 pounds boneless skinless chicken breast halves
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped
- 1 tablespoon diced pimientos
- 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- Hot cooked linguine
- Grated Parmesan cheese
- Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
- In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
- Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese. Yield: 6-8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Prosciutto Chicken Cacciatore(9)
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Made this the other night, it was wonderful. Modified the spices a litte to give it my own flair. For a single person, it holds and last a while.
I have been making this one a while, its good to put together the night before and turn on while we are at a sports event or game. I don't use the ham or prosciutto and tend to stick with cut up chicken breast to keep the fat down. I do add about 3 tablespoons of capers and their juice for flavor. I also prefer to put it on top of Uncle Bens original flavored rice to punch up the flavor because with plain pasta or rice it can be a bit bland for us.
I did not like this chicken very much. It was edible, and very moist, but I just thought that it was way too bland for my taste.
Outstanding and very easy to make using a crockpot... definitely part of our menu fare for a good weeknight meal. Thanks!
I am giving this a five rating, which I think it was after I made a few changes. I used chicken tenders and after browning them and removing them to the crockpot, I sauteed the onions and garlic in the remaining oil. Then I added the broth and tomatoes, along with the seasoning and deglazed the pan in order to enhance the flavors. I then proceeded with the recipe as written, except that used a little flour and water to thicken the sauce a little. I also omitted the pimentos since we really don't like them. So, all in all, it turned out to be a tasty dish.
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