Target: 6 × 4 inches · landscape

Slow-Cooker Chicken Cacciatore

395 min · 6 servings

Ingredients

□ 3 lb bone-in, skinless chicken thighs

□ 1 1/2 tsp kosher salt for seasoning the chicken

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp olive oil

□ 1 large yellow onion, diced

□ 1 red bell pepper, cut into strips

□ 1 green bell pepper, cut into strips

□ 8 oz cremini mushrooms, quartered

□ 4 garlic cloves, minced

□ 1 tbsp tomato paste

□ 1/2 cup dry red wine

□ 1 (28 oz) can crushed tomatoes

□ 1/2 cup low-sodium chicken broth

□ 1 tsp dried oregano

□ 1/2 tsp red pepper flakes

□ 2 bay leaves

□ 1/2 cup pitted Kalamata olives, halved

□ 2 tbsp fresh parsley, chopped

□ 1/2 cup finely grated Parmesan, for serving

□

1. Season bone-in thighs, then brown in olive oil in uncrowded batches for a deep crust.

2. Soften onion, peppers, and mushrooms; add garlic and tomato paste, deglaze with red wine, then stir in tomatoes, broth, and herbs.

3. Cook on low until tender and 175 F. Lift out chicken, remove bay, and warm olives in the sauce for 10 minutes.

4. Make creamy polenta, or boil salted pasta to al dente and drain. Stir butter into polenta only; serve with chicken, sauce, Parmesan, and parsley.

Cook’s note: Add olives after the long braise so their briny flavor stays distinct in the tomato sauce.