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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Chicken Cacciatore with Olives
chicken
italian
braised
main
slow-cooker
Bone-in thighs with peppers, tomato and green olives, the sauce thickened at the end so it clings rather than pools.
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RECIPE
Chicken Cacciatore with Olives
Bone-in thighs with peppers, tomato and green olives, the sauce thickened at the end so it clings rather than pools.
Prep20 mins
Cook240 mins
Total260 mins
Servings6
chicken
italian
braised
main
slow-cooker
Ingredients
- 8 bone-in chicken thighs, skin removed
- 2 red peppers, cut in wide strips
- 1 onion, thickly sliced
- 28 oz crushed tomatoes
- 1 cup green olives, pitted
- 4 garlic cloves, sliced
- 2 tsp dried oregano
- 2 tbsp cornstarch
- 2 tsp kosher salt
Preparation
1
Take the skin off the thighs. Slow-cooker skin never crisps and turns flabby in the sauce; the fat underneath stays behind either way.
2
Layer the onion and peppers on the bottom in big pieces and sit the thighs on top.
3
Add the tomatoes, garlic, oregano and salt. Hold the olives back — eight hours turns them bitter.
4
Cook on low 4 hours. Thighs are forgiving but not infinitely so; chicken goes stringy well before beef does.
5
Add the olives and cook 20 minutes more.
6
Slake the cornstarch in 3 tbsp cold water and stir it through. Cook on high 20 minutes uncovered to thicken.
7
Taste for salt — the olives will have done some of the work.
Servings and Nutrition
Number of Servings in Chicken Cacciatore with Olives6
Nutrition for 1 serving (1 1/2 thighs)
410Calories (kcal)
38Protein (g)
18Carbs (g)
20Fat (g)
Protein 38.0g38%
Carbs 18.0g18%
Fat 20.0g45%