I thought that I would have time to write on a blog for other college students so they could save time, I guess I forgot that I too am I college student with a job, school, organization requirements, friends, and family, so I too, do not have time to write on a blog.
I guess this is going to turn into more recipes that I've tried that turned out successfully! :)
Here we go!
Chicken Cacciatore (this is not my recipe at all!) I got it from http://www.ourbestbites.com/2009/02/chicken-cacciatore.html Check them out, they're great :)
Here are the directions
Chicken Cacciatore
Recipe by OurBestBites.com
1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces
1/4 c. white flour
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
1/2 c. olive oil
1 onion, roughly chopped
5-6 cloves garlic, peeled and either crushed or halved
1 6-oz. can tomato paste
1 c. white wine, white cooking wine, or apple or white grape juice. I'll be honest with y'all, it tastes a whole lot better with wine. Just sayin'.
1 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)
1 bay leaf
1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)
1 green bell pepper, chopped
Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don't have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.
In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here... ;)
Edit: Lately, I've been skipping this step. After coating the chicken with flour, I just put it straight the crock pot, and it tastes exactly the same! Save time! Skip this step! :)
While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Serves 6-8.
I of course, made modifications!
-Obviously, used gluten free all purpose flour
-I didn't have a bay leaf so i substituted with an extra 1/4 teaspoon of thyme
-served over gluten free pasta
-used really cheap wine...I'm not sure if that is a modification, but I felt like it needed to be said..
-left out the green bell pepper at the end
My boyfriend said this is his new favorite food, so I'll count this one as a success!
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