MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Chicken Cacciatore With Mushrooms & Bacon
 Categories: Pork, Poultry, Vegetables, Herbs, Mushrooms
      Yield: 6 servings

    1/2 lb Thick cut bacon; in 1/2"
           - pieces
      1 lb Cremini mushrooms; sliced
      8 cl Garlic; smashed, chopped
      1 tb Tomato paste
    1/4 c  Dry red wine
    1/2 lg Red onion; thin sliced
      1    Bell pepper; any colour,
           - thin sliced
      8 oz Jarred roasted red peppers;
           - drained
    3/4 c  Crushed or diced canned
           - tomatoes
      2 tb Drained capers
      1 tb Balsamic vinegar
      1 ts Dried oregano
      1 ts Red-pepper flakes
      1 ts Garlic powder
  2 1/2 lb Chicken thighs;
           - boned, skinned
           Salt & black pepper
    1/3 c  Fresh flat-leaf parsley;
           - chopped
           Cooked polenta, pasta or
           - hoagie rolls; to serve
           - (optional)
           Fresh basil leaves; torn,
           - for topping
           Parmesan; grated,
           - for topping

  Fry the bacon in a large (12") skillet over medium-high heat until
  crisp and the fat is rendered, about 8 minutes. Using a slotted
  spoon, transfer the bacon to a 6 to 8 quart slow cooker, leaving
  the fat behind in the skillet. Add the mushrooms to the fat in the
  skillet and let them cook over medium-high, stirring only a few
  times, until the mushrooms have shrunk, released their liquid and
  started to lightly brown, about 8 to 10 minutes. Stir in the
  chopped garlic and tomato paste. Pour in the wine and let it come
  to a bubble, scraping up the browned bits from the bottom of the
  pan. Scrape the mixture into the slow cooker.

  Add the onion, bell pepper, roasted peppers, tomatoes, capers,
  vinegar, oregano, red-pepper flakes, and garlic powder to the slow
  cooker and stir to combine. Add the chicken, season with 1 ts salt
  and a generous amount of pepper and stir to combine. Cook on low
  until the chicken is very tender and the flavors are blended, about
  4 hours. (At this point, the dish holds well on the warm setting
  for several hours.)

  Using two forks, break the chicken up into large chunks. Stir in
  the parsley and let it warm through. Taste and add salt and pepper
  if necessary. Serve over polenta or pasta or in hoagie rolls, if
  desired, or alone in bowls. Top with basil and Parmesan.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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