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Instructions |
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Lightly season the chicken pieces with black pepper
and garlic powder. Using a cast iron fry pan brown
the cut-up chicken pieces in olive oil on both
sides. In a small pan sauté the garlic in olive oil
until translucent.
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Using a 5-quart crockpot pour in the 2 cans of
crushed tomatoes along with the dried herbs. Set the
heat to high. Add the garlic and olive oil to the
pot and stir. Add the remaining prepared ingredients
to the pot and stir again.
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Place the browned chicken pieces in the pot and
push down so that all of it is covered with the
sauce. Cook for 6 hours on low removing the cover for the
final hour. This will allow the sauce to thicken a bit.
Transfer the chicken thighs to a platter.
Strip the skin and discard.
Remove the meat from the bone, shred and return to the crockpot.
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This is a variant of my mom's chicken Cacciatore recipe with the end
goal being a tasty, hearty pasta sauce. Serve over your favorite pasta
and enjoy. Leftover sauce, if any, can be frozen for future use.
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Originally Submitted
11/9/2024
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