Specifications

6
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entrÉeS & SauceS
Chicken Cacciatore
12 ounces (340 g) yellow onion, peeled
and cut vertically into ½-inch
(1.25 cm) thick slices
1 green bell pepper, cored, seeded, cut
lengthwise into ½-inch (1.25 cm)
thick slices
1 red bell pepper, cored, seeded, cut
lengthwise into ½-inch (1.25 cm)
thick slices
1 yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick slices
lengthwise
5 garlic cloves, peeled
2 cans [15 ounces (425 g) each] diced
tomatoes, drained, juices discarded
¼ cup (63 ml) tomato paste
¼ cup (63 ml) white vermouth or other
dry white wine
1½ teaspoons (7 ml) oregano
1 teaspoon (5 ml) basil
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black
pepper
3 pounds (1.36 kg) bone-in, skinless
chicken thighs
½ cup (125 ml) unbleached,
all-purpose flour
2 tablespoons (30 ml) extra virgin
olive oil
8 ounces (227 g) portobello mushrooms,
cut into ½-inch (1.25 cm) thick slices
1 bay leaf
Makes 6 to 8 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oreg-
ano, basil, salt and pepper in a large bowl. Toss gently to combine. Trim chicken
thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one
tablespoon (15 ml) olive oil in a 12-inch (30 cm) Cuisinart
®
nonstick skillet over
medium-high heat. Add half the chicken and cook over medium-high heat for
3 minutes on each side until brown. Transfer to a plate and repeat with the remain
-
ing chicken. Add the remaining tablespoon (15 ml) olive oil and cook the portobello
mushrooms in a single layer until golden brown on each side, about 3 minutes per
side. Add the browned portobello mushrooms to the vegetable mixture.
Arrange half the chicken thighs in the ceramic pot of the Cuisinart
®
Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of the
mixture. Cover and press the On/Off button to turn the unit on. Set time to 8 hours
and press Low; Slow Cooker will automatically switch to Warm when cooking time
has elapsed. Remove and discard bay leaf before serving.
Nutritional information per serving ( based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
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