Grandma loves to cook, and also loves to save time and energy. She’s the master of making things look easy by actually making things easy. It’s no surprise that Grandma’s Chicken Cacciatore is such a breeze. Put everything in a slow cooker, set it, and forget it. In just a few hours, she’s serving up a classic Italian favorite, with juicy chicken and beefy mushrooms in a savory white wine sauce. Why make life difficult when Grandma’s Chicken Cacciatore makes good food so simple?
Ingredients
- 1 whole chicken, cut into 10 pieces, skin removed, leaving the wings intact
- 1 (8-ounce) carton cremini mushrooms, quartered
- 1 (28-ounce) can whole peeled plum tomatoes in juice, drained, broken up
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 stalk celery, thinly sliced
- 1 small onion, halved, thinly sliced
- 1 sprig fresh rosemary, can substitute 1/2 teaspoon dried rosemary, plus more fresh rosemary, to taste, for garnish
- coarse salt, to taste
- ground pepper, to taste
- rice, optional, to taste, cooked and warm, for serving
Directions
Step 1 -In a 5-quart slow cooker, add the chicken pieces, the mushrooms, the tomatoes, the flour, the wine, the celery, the onions, 1 sprig of the rosemary, the salt, and the pepper and stir to combine.
Step 2 -Cover and cook until the meat is tender, about 4 hours on high.
Step 3 -Remove and discard the rosemary sprig.
Step 4 -Garnish the cacciatore with the extra rosemary and serve with the rice.
