Cacciatora means “hunter-style.” It’s the type of food hunters would eat after getting home from a long morning in the countryside. These dishes typically combine meat and broth with onions, mushrooms, and tomatoes; bell peppers and wine are optional. The sweetness and punch of onion rounds out the dish. Throw it all in a slow cooker and you’ll end up with tender, fragrant meat, melting vegetables, and an intense broth. It’s low-and-slow cooking at its best.
- 14 1/2 oz canned crushed tomatoes, fire-roasted
- 2 fl oz red wine, (1/4 cup)
- 1 Tbsp canned tomato paste
- 2 medium clove(s) garlic clove(s), minced
- 3/4 tsp dried oregano, crushed
- 3/4 tsp table salt, or to taste
- 1/4 tsp black pepper
- 4 thigh uncooked bone in skinless chicken thigh, (5 oz each)
- 2 cup(s) fresh mushroom(s), sliced (fresh, frozen or canned)
- 1 medium green pepper(s), thinly sliced (fresh or frozen)
- 1 small uncooked onion(s), chopped (fresh or frozen)
- 33 2/3 gm olive(s), (1/4 cup) chopped, black olives
Whisk together tomatoes, wine, tomato paste, garlic, oregano, salt, and pepper in 3- to 5-quart slow cooker. Add chicken, mushrooms, bell pepper, and onion. Cover and cook for 6–7 hours on low or 3–31/2 hours on high.
Sprinkle with olives and serve.
Serving size: 1 thigh and about ¾ cup vegetables
- Wine pairing: Rich red, like Amarone or Valpolicella Ripasso, both from Veneto.