Skip to content


April 27, 2015

from Oxmoor House, November 2009 by
I’ve made this several times and we love it. I love recipes I can throw together and not have to fuss over. This has a great flavor and the chicken comes out so tender. The original recipe does call for bone-in, but my husband prefers boneless. I goofed yesterday when I made it for supper–actually several goofs. First, I was out of oregano. I have a cabinet full of spices and seasonings, and I am out of the very one I needed. My fix: 1 teaspoon Italian seasoning and 1 tablespoon of Tuscan Herb infused Olive Oil (along with 2 tablespoon plain olive oil). The Tuscan Herb was a new oil I just bought at the Olive Our Best shop in town this past Saturday. It’s light with a delightful Italian flare. This was the first time I used it and my biggest worry was how bad am I ruining this dish?

My second goof was forgetting the brown sugar. I normally get all the ingredients together on the counter and set them over to the side after I’ve used them. Yesterday was a rough day for the MG (Myasthenia Gravis). I was unusually tired and short of breath with everything being an effort. I read through the ingredient list repeatedly, yet still managed to miss it. After we finished eating, it popped into my head that I never added the sugar. Great timing! I thought it was just as good as always. My husband usually notices the little flavors, but he never said a thing. I did not share about the sugar, and I don’t think I messed up too bad since everyone ate without complaining. I normally serve it with rice, but this time I had cauliflower with cheese sauce, plus the mashed potatoes my husband wanted. (He had a molar removed several days ago and still needed soft foods.) I think they were worried more about getting enough cauliflower than any cacciatore! Normally, I put a few drops of plain olive oil in the pasta water, but now I’m going to use the Tuscan Herb to heighten the Italian flavor.
Yield: 4-6 servings

1 large onion, thinly sliced
3-4 lbs. chicken thighs (either bone-in or boneless)
2  6-oz cans tomato paste
2  4-oz cans sliced mushrooms
1 green bell pepper, seeded & finely chopped
2-4 cloves garlic, minced
2 tsp dried oregano
1 Tbsp sweet paprika
1 tsp dried basil
1/2 tsp celery powder
2 Tbs brown sugar
1 tsp salt
1/2 cup dry white wine or chicken broth
3 Tbs olive oil
1 tsp crushed red pepper, optional

Layer onion over bottom of a 4-6 qt slow cooker. Add chicken pieces to cooker.
Combine next 12 ingredients and crushed red pepper, if using.
Pour over chicken in cooker.
Cover and cook on Low 7-9 hours; on High 3-4 hours
Serve over pasta or rice

Comments are closed.

%d bloggers like this: