The Humpherys Family

Chicken Cacciatore

Source  Our Best Bites
Recipe Added:  1/10/2012
1 lb chicken breasts, cut bite-sized
1/4 cup white flour
1 tsp Kosher salt
1 tsp ground black pepper
1/2 cup olive oil
1 onion, chopped
5-6 cloves garlic, diced
1 6-oz. can tomato paste
 1 cup apple or white grape juice
1 1/2 cup chicken broth
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp salt
1 bay leaf
1 cup sliced mushrooms
1 green bell pepper, chopped
Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil, and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp salt, and 1 tsp black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel.

While chicken is draining, add juice, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Advanced Preparation
Freezer Meal: Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. Either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or have those in your fridge when you're ready to make this.
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