Chicken cacciatore is Italian for “hunter’s chicken,” and it’s a classic, simple way to prepare poultry. This version has added vegetables and makes use of inexpensive leg pieces, which stew to tender perfection in the slow-cooker.
Total time: 8 hours (1 hour active)
- 14 ounces diced canned tomatoes
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 medium zucchini, sliced
- 2 ribs celery, chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 4 ounces tomato paste
- 6 chicken leg, skinless
- 2 cups brown rice
- In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken stock and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.
- Start cooking the rice about 45 minutes before the chicken is finished cooking.
- When chicken cooking is completed, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.