Slow-Cooked Italian Chicken and Mushrooms
Servings
4 Servings
Ingredients
- 2 pounds chicken thighs boneless and skinless1 tsp salt
- 1 tsp Black pepper
- 4 TBLS olive oil divided
- 2 Cloves garlic minced
- 8 ounces mushrooms sliced
- 1 red pepper sliced
- 1 onion sliced thin
- 1/2 cup Marsala wine or chicken stock
- 1 can 14.5 oz diced tomatoes, in juices
- 2 TBLS capers drained
- 1/2 cup currants
- 2 TBLS chopped fresh basil or 2 teaspoons dried
- 2 TBLS chopped fresh parsley or 2 teaspoons dried
Instructions
Preparation
- 1 In large sauté pan, warm 2 tablespoons oil over medium heat.2 Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low.3 In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. 4 Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. 5 Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.6 Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. 7 Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
- Source: National Chicken Council
thanks so much, I’m think of making it for the second day of yom tov in the crock pot I will be leaving on for the shabbos chulent, I’m sure it will be a hit
I don’t know for sure, but it might freeze well, probably worth a try. In the oven you can bake it at around 250 for 3-4 hours.
this sounds so yummy, can I make and freeze? how long would I bake it in the oven and at what temperature?
I don’t think it would work for lunch, but I have not tried it. My thought is that it would dry out too much.
Have you ever made this for Shabbos lunch? How does it come out after cooking such a long time?
Yes, for sure.
I assume I can just make this over a low heat instead of in the crock pot, right?