I have a copy of Simply Sugar and Gluten-Free which is a cookbook by a local Dallas blogger names Amy Green. I am really hard to cook better recipes for my family. Recipes with less or no processed items and more ingredients that grow from the ground.
Chicken is a staple at our house.
Chicken Cacciatore is a recipe I love to make.
Here is Amy’s version of the recipe. (While you’re here make sure you check out all of the easy recipes that are perfect for busy parents!)
Warning: your house will smell AMAZING while this is cooking!
Ingredients:
- 4 large or 6 small bone-in or boneless skinless chicken thighs or 8 chicken legs (or a mixture of each)
- 1 t kosher salt
- 1/2 t freshly ground pepper
- 1/2 large onion, sliced into half moons
- 3/4 cup sliced carrots, 1/4 inch thick (I cut baby carrots into thirds)
- 4 ounces mushrooms, quartered
- 1 red bell pepper, seeded and sliced 1/4 inch thick
- 1 (14 1/2 ounce) can diced tomatoes (I used crushed)
- 3 T tomato paste
- 2 garlic cloves grated (I used jarred minced garlic)
- 2 t dried parsley
Chop up the veggies and place them in the bottom of the crockpot.
Rub your chicken pieces with salt and pepper. As you can see my chicken is frozen- no worries.
Place the chicken on top of the veggies.
Mix the tomatoes, tomato paste, garlic and dried parsley.
Pour the mixture over the chicken.
Spread the tomato mixture over the chicken pieces evenly.
Cover and cook on low for 4-6 hours. (I cooked on high for 4 hours. )
This is what my chicken looked like once it was done.
I was very pleased with the consistency of the sauce. I think cooking it on high decreased the amount of liquid I had once the cooking process was done.
If you want to reduce the liquid once the chicken is done cooking, remove the chicken from the crockpot and pour the veggies and sauce into a large saucepan. Bring the sauce to a boil and then reduce to a simmer for 10 minutes uncovered, or until it is thickened. I omitted this step.
Serve the chicken and veggies over a pile of rice or a serving of your favorite noodles.
I cooked my rice with some of the dried parsley flakes.
This meal was incredible and there is tenderizing that takes place when you cook chicken with tomato-based sauces. Tender and divine
- 4 large or 6 small bone-in or boneless skinless chicken thighs or 2-3 chicken breasts(I used 6 small chicken breasts)
- 1 t kosher salt
- ½ t freshly ground pepper
- ½ large onion, sliced into half moons
- ¾ cup sliced carrots, ¼ inch thick (I cut baby carrots into thirds)
- 4 ounces mushrooms, quartered
- 1 red bell pepper, seeded and sliced ¼ inch thick
- 1 (14½ ounce) can diced tomatoes (I used crushed)
- 3 T tomato paste
- 2 garlic cloves grated (I used jarred minced garlic)
- 2 t dried parsley
- Chop up the veggies and place them in the bottom of the crockpot.
- Rub your chicken pieces with salt and pepper. As you can see my chicken is frozen- no worries.
- Place the chicken on top of the veggies.
- Mix the tomatoes, tomato paste, garlic and dried parsley.
- Pour the mixture over the chicken.
- Spread the tomato mixture over the chicken pieces evenly.
- Cover and cook on low for 4-6 hours. (I cooked on high for 4 hours. )
- If you want to reduce the liquid once the chicken is done cooking, remove the chicken from the crockpot and pour the veggies and sauce into a large saucepan. Bring the sauce to a boil and then reduce to a simmer for 10 minutes uncovered, or until it is thickened. I omitted this step.
- Serve the chicken and veggies over a pile of rice or a serving of your favorite noodles.
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