Sunday afternoon we headed out the door to the city to attend a Greek Food Festival. Not sure what to expect and hating to come home to no idea about dinner I pulled my $3.00 a kilo drumsticks from the freezer and set about getting dinner done. In case it isn’t in your part of the world its meant to be winter here except it’s not and with the exception of grey skies it’s practically still Summer and I’m cranky about it. Regardless of this is a good trans-season dish I think.
You could do this with breast or leg fillets but I think why not make the most of the cooking time and get the extra flavour out the dish and so use joints. This recipe isn’t traditional either its a mix of three others but that’s my way of cooking.
Chicken Cacciatore.
What you will need:
1.5kg of chicken pieces or a whole chicken cut up, skin removed
1/3 cup all-purpose flour
1 medium green capsicum
2 medium onions
1 can of diced tomatoes, undrained
150g of sliced mushrooms.
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 bay leaves
splash of a dry white wine
750 ml of chicken stock
2 tbs of tomato paste.
How to:
Coat chicken with flour. You can brown in a pan with some oil if you like or throw all the chicken straight into the slow cooker depending on time will depend on me doing either of these but browning it off gives a nice flavour. Make sure if you do to deglaze the pan and add that to the slow cooker.
Cut vegetables up and place over chicken adding the last of the ingredients.
Cook on low for six hours or on high for four hours or until the juice of the chicken runs clear.
Serve with pasta and cheese.
