Shelly's Recipe

CHICKEN CACCIATORE - Crockpot

Category: Stews

8 chicken thighs, 2 1/2 to 3 lbs total
1 3/4 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 tsp Emeril's Original Essence
1/4 cup plus 2 tbsp flour
2 tbsp olive oil
2 cups sliced yellow onions
8 oz sliced button mushrooms
1/2 tsp red pepper flakes
2 tbsp minced garlic
1 1/2 tsp chopped fresh oregano leaves
1 1/2 tsp chopped fresh rosemary leaves
1 bay leaf
1 (28-oz) can whole peeled tomatoes, crushed, with juices
1/2 cup dry white wine
1/4 cup tomato paste
2 tbsp chopped fresh basil
Cooked pasta, for serving, optional
1/2 cup grated Parmesan cheese, for serving, optional

Season the chicken on both sides with 1 tsp of the salt, the black pepper, and Essence. Dredge lightly in 1/4 cup of the flour. Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes. Transfer thighs to the crock pot. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.

Add the garlic, oregano, rosemary, bay leaf and remaining 2 tbsp flour and cook, stirring, for 1 to 2 minutes. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the crock pot, cover and cook until chicken is fork-tender, 4 to 4 1/2 HOURS on high. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, and then serve over cooked pasta, garnished with Parmesan cheese if desired. Serves 4 to 6 servings