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Chicken Cacciatore/Lemon-Herb Pasta




Source of Recipe


Cuisine at Home Magazine


Recipe Introduction


Cacciatore [kah-chuh-TOR-eh] is Italian for �hunter�s style� and refers to the way the food is prepared. Typically made by braising, it�s a natural dish to make in a slow cooker.

Onions, mushrooms, and tomatoes combine to make a scrumptious meal. Bone-in chicken is a must for cacciatore � the bones add richness and flavor to the sauce as the chicken cooks.

Makes: 6 servings

Total time: Prep time: 30 minutes; Cooking time: 4�5 hours (low heat)



List of Ingredients




3 lb. bone-in chicken pieces, skin removed, pieces seasoned with salt and pepper
1⁄4 cup all-purpose flour
2 Tbsp. extra-virgin olive oil
3⁄4 cup dry red wine
1 can whole tomatoes, drained and cut up (15 oz.)
1 can crushed tomatoes (15 oz.)
1 onion, sliced
8 oz. cremini or button mushrooms, quartered
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp. anchovy paste
1 red bell pepper, sliced
Fresh oregano
Parmesan cheese curls


Recipe



Dredge chicken in flour, shaking off any excess.

Brown chicken on both sides in hot oil in a saut� pan over medium-high heat, about 8�10 minutes. Transfer chicken to a 4- to 6-qt. slow cooker.

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

Add whole and crushed tomatoes, onion, mushrooms, garlic, Italian seasoning, and anchovy paste to the slow cooker.

Cover cacciatore; cook until chicken is tender, on low-heat setting for 3 1/2 to 4 1/2 hours. Add bell pepper, cover, and cook until pepper is tender, 30 minutes more. Serve cacciatore over Lemon-Herb Pasta; garnish with oregano and Parmesan.

NOTE: To cut the whole tomatoes, use scissors. Simply drain the juice, then cut the tomatoes while they�re still inside the can.




Serve this fresh-tasting pasta to soak up the delicious sauce from the cacciatore:

Lemon-Herb Pasta
Malfada pasta looks like small lasagna noodles. If you can�t find it, use farfalle (bow-tie) pasta instead.

Makes: 6 servings (about 4 1/2 cups)

Total time: 15 minutes

6 oz. dried mafalda or bow-tie pasta
2 Tbsp. minced lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter
2 Tbsp. chopped fresh oregano


Cook mafalda in boiling salted water according to package directions.

Drain pasta; transfer it to a serving bowl. Toss pasta with lemon zest, lemon juice, and butter. Add oregano just before serving with Chicken Cacciatore.