Chicken Cacciatore With Lemon-Herb Pasta

19 05 2014

Cacciatore refers to the way this chicken dish is prepared, which is typically braised in tomatoes, onions, peppers, spices and wine. In Italy, the wine used depends on the Region you’re in. The south uses red wine while the North tends to use white, making this versatile…and of course, tasty! Use the crockpot to help make Sunday supper or your weeknight dinners much easier.

Chicken Cacciatore With Lemon-Herb Pasta

The following serves 2-3 (adapted from Cuisine Slow Cooker Menus):

  • 2 whole pieces of quartered, bone-in chicken (leg/thigh), skin removed
  • Salt and pepper
  • Whole wheat flour
  • 2 Tbsp olive oil, plus more for pasta
  • 3/4 cup dry wine, either red or white will work
  • 1 can (15 oz) crushed tomatoes
  • Handful of grape or cherry tomatoes, halved
  • 1 yellow onion, sliced
  • 1 package (8 oz) sliced baby bella mushrooms
  • 1 Tbsp minced garlic
  • 1/2 Tbsp Italian seasoning
  • 1 dried bay leaf
  • 1 red bell pepper, sliced
  • Half a pound of whole wheat wide egg noodles
  • Lemon zest and juice
  • Pinch red pepper flakes
  • 1 Tbsp unsalted butter or butter substitute
  • Fresh herbs, such as parsley or oregano
  • Parmesan, grated

After removing the skin, season chicken with salt and pepper to taste. Dredge in flour, shaking off any excess. Brown chicken on both sides in 2 Tbsp hot oil in a saute pan over medium-high heat, about 8 minutes. Transfer chicken to a slow cooker.

Deglaze pan with wine, cooking until liquid is reduced by half. Transfer wine to the slow cooker.

Add tomatoes, onion, mushrooms, garlic, Italian seasoning and bay leaf to the slow cooker. Cover cacciatore, cook until chicken is tender 3 and 1/2 hours. During the last 30 minutes, add bell pepper, season with a little salt to taste and cover. Cook until pepper is tender.

Bring a large pot of salted water to boil. Add noodles and cook to al dente, according to package instructions. Drain pasta, add back to the hot pot and toss with 1 – 2 Tbsp of lemon zest and juice, red pepper flakes, the butter, a good drizzle of extra-virgin olive oil and chopped parsley.

Serve up the pasta with the chicken cacciatore and sauce on top. Garnish with more fresh herbs and parmesan.

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: