Sunday, October 10, 2010
Emeril's Slow Cooker Chicken Cacciatore
8 chicken thighs (2 1/2 to 3 pounds total)
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Emeril's Original Essence
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups yellow onions, sliced
8 ounces button mushrooms, sliced
1/2 teaspoon red pepper flakes
2 tablespoons garlic, minced
1 1/2 teaspoons fresh oregano leaves, chopped
1 1/2 teaspoons fresh rosemary leaves, chopped
1 bay leaf
1 can whole peeled tomatoes (28 ounces), crushed, with juices
1/2 cup dry white wine
1/4 cup tomato paste
2 tablespoons fresh basil, chopped
Cooked pasta (optional), for serving
1/2 cup Parmesan cheese (optional), grated, for serving
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in 1/4 cup of the flour.
Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes.
Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.
Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes.
Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 1/2 hours on high.
Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together and store in a spare spice jar.