Crockpot Chicken Cacciatorem Recipe
Total: 5 hrs 15 mins - Prep: 15 mins - Cook: 5 hrs - Yield: 4 Servings
This chicken cacciatore is cooked in the moderate cooker. Boneless chicken bosoms, cut mushrooms, and garlic make this dish a great, rural mix. Serve this chicken and tomato sauce over hot cooked spaghetti or another comparable pasta.
Boneless chicken thighs are a brilliant decision for this formula since they are progressively delightful and remain clammy and succulent in the moderate cooker. A blend of chicken bosoms and chicken thighs would be superb also.
Ingredients:
1 medium onion (meagerly cut)
1/2 pounds skinless (boneless chicken bosom parts or boneless chicken thighs)
2 (6-ounce) jars tomato glue
8 ounces mushrooms (cut)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
1 straight leaf
1/4 glass dry white wine (or red wine)
1/4 glass water (or chicken stock)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Instructions:
1-Gather the fixings.
2-Put the cut onion in base of the moderate cooker.
3-Top with the chicken bosoms or thighs.
4-In a bowl, join the tomato glue, mushrooms, salt, pepper, garlic, straight leaf, wine, and water or stock; mix to mix altogether.
5-Spread the sauce blend over the chicken.
6-Cover and cook on low 5 to 7 hours, or around 3 hours on high. Part of the way through the cooking time, include the oregano and basil.
7-Taste the sauce and modify seasonings.
8-Serve as a sauce for hot cooked spaghetti or comparative pasta.
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