Slow Cooking Thursday

The recipe I am sharing with you today is one I just found on Debbi's blog - Then am I Strong. She said it was wonderful and it sounds so good, I thought I would share it. I'll be making this next week.

Emeril's Chicken Cacciatore
8 chicken thighs or breasts (2 1/2 to 3 pounds total)
1 1/2 tsp salt
1 1/2 teaspoon Emeril's Original Essence (a mix of spices)
1/4 cup plus 2 tablespoons flour
2 tablespoons olive oil
2 cups sliced onion
8 ounces sliced mushrooms
1 1/2 teaspoons red pepper flakes
2 tablespoons minced garlic
1 1/2 teaspoon oregano
1 1/2 teaspoon rosemary
1 bay leaf
28 ounce can whole peeled tomatoes, crushed, with juice
1/2 cup dry white wine
1/4 cup tomato paste
2 tablespoons basil
cooked pasta for serving
1/2 cup grated parmesan cheese, optional
Season chicken on both sides with 1 teaspoon salt, pepper and Essence. Dredge lightly in 1/4 cup flour.
Heat olive oil in large skillet and cook the chicken until golden on both sides, 8 - 10 minutes.
Transfer chicken to slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes. Cook until softened about 4 to 6 minutes.
Add garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring for 1 to 2 minutes.
Add tomatoes, wine, tomato paste, remaining salt and stir to combine. Transfer to slow cooker, cover and cook until chicken is fork tender, 4 to 4 1/2 hours on high.
Stir in basil and adjust seasoning if necessary. Let sit on warm for 10 minutes and serve over cooked pasta and garnished with parmesan cheese if desired.
Yield: 4-6 servings

For more slow cooking recipes, visit Sandra at Diary of a SAHM.