MAIN DISH

SLOW-COOKER CHICKEN CACCIATORE

• 8 chicken thighs and legs, skin on

• Coarse salt and freshly ground pepper

• 2 teaspoons dried oregano

• 1 cup all-purpose flour

• ¼ cup olive oil

• 1 pound cremini mushrooms, quartered

• 2 medium onions, sliced thin

• ½ teaspoon salt

• 3 large garlic cloves, finely chopped

• ½ teaspoon red pepper flakes

• ¼ cup tomato paste

• 3 (14 ½-ounce) cans diced tomatoes, drained

• ¼ cup dry red wine, such as syrah

• 12 ounces gemelli or penne pasta

• 1 tablespoon sherry vinegar

• ¼ cup roughly cut chopped fresh basil

• ¼ cup roughly cut chopped fresh Italian parsley

• 2 tablespoons capers

Season chicken with coarse salt and pepper to taste and 1 teaspoon of the oregano. Dredge in flour. Heat oil in a large skillet over medium-high heat. Working in batches, cook the chicken until dark-golden brown, about 4 minutes per side. Transfer to slow cooker.

Pour off and discard all but 1 tablespoon of fat from skillet. Add mushrooms, onion and the ½ teaspoon salt. Cook, stirring, until onions are golden, about 6 minutes. Reduce heat to medium-low. Add garlic, remaining 1 teaspoon oregano and red pepper flakes. Stir in tomato paste and diced tomatoes; simmer 4 minutes. Add wine and simmer 2 minutes. Pour tomato mixture over chicken in slow cooker.

Cover and cook until chicken is very tender and cooked through, about 4 hours on high, 8 hours on low.

Before serving, cook pasta according to package instructions; drain. Place in a large, shallow bowl, and use a slotted spoon to arrange chicken on top. Stir vinegar into tomato sauce and spoon it over chicken. Sprinkle with basil, parsley and capers. Makes 8 servings.

Per serving: 539 calories (37 percent from fat), 22.3 g fat (5.3 g saturated, 11.2 g monounsaturated), 79 mg cholesterol, 26.4 g protein, 56.2 g carbohydrates, 5.2 g fiber, 455.6 mg sodium.

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