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   October 15: National Chicken Cacciatore Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Chicken Cacciatore w/Mushrooms & Bacon   
    Categories: Poultry, Mushrooms, Pork, Vegetables, Herbs   
         Yield: 6 Servings   
       
       1/2 lb Thick-cut bacon; in 1/2"   
              - pieces   
         1 lb Cremini mushrooms; sliced   
         8 cl Garlic; smashed, chopped   
         1 tb Tomato paste   
       1/4 c  Dry red wine   
       1/2 lg Red onion; thin sliced   
         1    Bell pepper, any colour;   
              - thin sliced   
         8 oz Jarred roasted red peppers;   
              - drained   
       3/4 c  Crushed or diced canned   
              - tomatoes   
         2 tb Drained capers   
         1 tb Balsamic vinegar   
         1 ts Dried oregano   
         1 ts Red-pepper flakes   
         1 ts Garlic powder   
     2 1/4 lb Boned, skinned chicken   
              - thighs   
              Salt & black pepper   
       1/3 c  Chopped fresh flat-leaf   
              - parsley   
              Cooked polenta, pasta or   
              - hoagie rolls; for serving   
              Torn fresh basil leaves; for   
              - topping   
              Grated Parmesan; for   
              - topping   
       
     Fry the bacon in a large (12") skillet over medium-high   
     heat until crisp and the fat is rendered, about 8   
     minutes. Using a slotted spoon, transfer the bacon to a   
     6 to 8 quart slow cooker, leaving the fat behind in the   
     skillet. Add the mushrooms to the fat in the skillet and   
     let them cook over medium-high, stirring only a few   
     times, until the mushrooms have shrunk, released their   
     liquid and started to lightly brown, about 8 to 10   
     minutes. Stir in the chopped garlic and tomato paste.   
     Pour in the wine and let it come to a bubble, scraping   
     up the browned bits from the bottom of the pan. Scrape   
     the mixture into the slow cooker.   
        
     Add the onion, bell pepper, roasted peppers, tomatoes,   
     capers, vinegar, oregano, red-pepper flakes and garlic   
     powder to the slow cooker and stir to combine. Add the   
     chicken, season with 1 teaspoon salt and a generous   
     amount of pepper and stir to combine. Cook on low until   
     the chicken is very tender and the flavors are blended,   
     about 4 hours. (At this point, the dish holds well on   
     the warm setting for several hours.)   
        
     Using two forks, break the chicken up into large chunks.   
     Stir in the parsley and let it warm through. Taste and   
     add salt and pepper if necessary. Serve over polenta or   
     pasta or in hoagie rolls, if desired, or alone in bowls.   
     Top with basil and Parmesan.   
        
     By: Sarah DiGregorio   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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