MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Cacciatore w/Mushrooms & Bacon
Categories: Poultry, Mushrooms, Pork, Vegetables, Herbs
Yield: 6 Servings

1/2 lb Thick-cut bacon; in 1/2"
- pieces
1 lb Cremini mushrooms; sliced
8 cl Garlic; smashed, chopped
1 tb Tomato paste
1/4 c Dry red wine
1/2 lg Red onion; thin sliced
1 Bell pepper, any colour;
- thin sliced
8 oz Jarred roasted red peppers;
- drained
3/4 c Crushed or diced canned
- tomatoes
2 tb Drained capers
1 tb Balsamic vinegar
1 ts Dried oregano
1 ts Red-pepper flakes
1 ts Garlic powder
2 1/4 lb Boned, skinned chicken
- thighs
Salt & black pepper
1/3 c Chopped fresh flat-leaf
- parsley
Cooked polenta, pasta or
- hoagie rolls; for serving
Torn fresh basil leaves; for
- topping
Grated Parmesan; for
- topping

Fry the bacon in a large (12") skillet over medium-high
heat until crisp and the fat is rendered, about 8
minutes. Using a slotted spoon, transfer the bacon to a
6 to 8 quart slow cooker, leaving the fat behind in the
skillet. Add the mushrooms to the fat in the skillet and
let them cook over medium-high, stirring only a few
times, until the mushrooms have shrunk, released their
liquid and started to lightly brown, about 8 to 10
minutes. Stir in the chopped garlic and tomato paste.
Pour in the wine and let it come to a bubble, scraping
up the browned bits from the bottom of the pan. Scrape
the mixture into the slow cooker.

Add the onion, bell pepper, roasted peppers, tomatoes,
capers, vinegar, oregano, red-pepper flakes and garlic
powder to the slow cooker and stir to combine. Add the
chicken, season with 1 teaspoon salt and a generous
amount of pepper and stir to combine. Cook on low until
the chicken is very tender and the flavors are blended,
about 4 hours. (At this point, the dish holds well on
the warm setting for several hours.)

Using two forks, break the chicken up into large chunks.
Stir in the parsley and let it warm through. Taste and
add salt and pepper if necessary. Serve over polenta or
pasta or in hoagie rolls, if desired, or alone in bowls.
Top with basil and Parmesan.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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