Chicken Cacciatore - very good (Williams-Sonoma)

By zircon50

Ingredients

• 1 Tbs. salt, plus more, to taste
• 1 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces (or 6 bone-in chicken thighs - with skin or skinless)
• 1/4 cup olive oil
• 1 red, 1 yellow and 1 green bell pepper, sliced
• 3 yellow potatoes, cut into quarters
• 1 yellow onion, halved and sliced
• 4 garlic cloves, minced
• 3/4 cup dry red wine
• 3/4 cup chicken broth
• 1 can (28 oz.) crushed plum tomatoes
• 1 can (15 oz. ) diced tomatoes (or tomato sauce)
• 1 Tbs. dried oregano
• 6 oz. button or cremini mushrooms, sliced

Preparation

Step 1

In a large fry pan over medium-high heat, warm the oil.

Add the chicken pieces, in batches if necessary, skin side down, season with salt and pepper, and cook until golden brown on the bottom (about 7 minutes.) Turn the chicken over, and cook on the second side until lightly browned, 3 to 4 minutes more. Transfer the chicken pieces to the slow cooker.

Return the fry pan to medium-high heat. Add the bell peppers, potatoes, onion, garlic and sauté until they start to soften, about 3 minutes. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomato sauces, oregano and bring to a simmer for about 5 minutes. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours, or the low-heat setting for 8 hours.

Add the mushrooms in about 10 minutes before the dish is ready. Stir and season with salt and pepper.

Serves 6.