Chicken Cacciatore

So here is the chicken I made the same time as the corned beef hash and left in the refrigerator till the next night.

1 package chicken thighs (4 large thighs. Use breasts if you want, but it tastes so much better with thighs)

1 or 2 bay leaves

Basic Tomato Sauce.

For those of you who forgot how to make that.

1 28 oz can crushed tomato

1 large onion, medium chopped

1 large carrot finely grated

4 to six garlic cloves finely chopped

1 tablespoon Italian Seasoning

1 tablespoon parsley stems, chopped med to fine

1 to 2 tablespoons olive oil (or even less if you want)

2 teaspoons crushed red pepper (optional)

cook spray

salt if needed

sugar if needed

Heat your skillet, spray cook spray, add the olive oil, add the skinless chicken thighs and or breasts. Brown on one side, turn over, add the onion and let become translucent while the chicken brown, add the garlic, carrot and the red pepper stir and let cook for a few mins, now add the crushed tomato. (or use diced tomato and tomato paste to thicken the sauce) the Italian Seasoning and the parsley stems. Cover and bring to a boil. Taste, add salt and or sugar to your taste, lower the heat to very low and let cook covered for about 1 hour or cook on medium heat for about 10 to 15 mins if you are in a rush.

Refrigerate till the next night or till you are ready to use it. Serve over rice or spaghetti as you wish with a nice Caesar Salad and bread.

This can be cooked in your slow cooker. Just start with the onion and add then veges, then the chicken on top and cover with the tomato products of your choice.

You can also add mush rooms, red peppers, green peppers, chopped celery all or some as is your choice or what is in your refrigerator. If you are using mushrooms and the slow cooker, I suggest precooking the mushrooms. No I never use canned mushrooms. They are horrid, according to me and give a very bad name to delicious mushrooms.

Anyway…enjoy…