Slow Cooker Chicken Cacciatore Recipe
Chicken Cacciatore, or Italian Hunters Chicken, is a really simple, tasty dish, and this version is cooked in the slow cooker as a wonderful, simple lighter autumn meal.
Servings 2 Servings
Calories 852kcal
Ingredients
- 2 Chicken Legs
- 1 Head of Garlic
- 30 g Butter 2 tablespoon
- 1 tablespoon Olive Oil
- 1 Small Carrot 50g
- 1 Small Celery Stick 35g
- 175 ml White Wine ⅔ Cup
- 250 ml Chicken Stock 1 Cup
- 225 g Tin of Tomatoes 8oz
- 2 Sprigs Rosemary
- 30 g Flour 2 tablespoon
- ¼-½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Separate the chicken legs into thighs and drumsticks (optional).
- Cut the celery and carrot into a 5mm (¼") dice.
- Cut off the top of the head of garlic, keeping the root in place.
- Heat a frying pan over a medium-high heat, add the olive oil and butter.
- Season the chicken with the salt and pepper, then dust them with flour.
- Add the garlic, cut side down, to the pan, and fry the chicken on both sides until golden brown. This should take around 10 minutes.Remove the chicken and set it aside.
- Turn the heat up to high and add the diced carrot and celery, fry for 5-6 minutes until the edges start to colour.
- Pour in the white wine and reduce by half. Transfer to a slow cooker and add the chicken & tinned tomatoes, chicken stock and rosemary.Add a lid and cook on low for 4 hours.
- I like to separate the vegetables and serve the chicken on top with a drizzle of sauce. I also squeeze the garlic from the head of garlic and mix it into the sauce.
You can thicken the sauce with 1 tablespoon of cornflour slaked with water if you wish, but I do not think that it is necessary.
Video
Notes
You can double the amount of chicken in this recipe without increasing the liquids, although I would add more carrot and celery.
Nutrition
Serving: 1 | Calories: 852kcal | Carbohydrates: 27g | Protein: 69g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 973mg | Fiber: 4g | Sugar: 8g
