Cuisinart PSC-350 - Manual (Page 29)

Chicken Cacciatore
 ounces yellow onion, peeled and
cut vertically into ½-inch thick
slices
½ red bell pepper, cored, seeded,
cut lengthwise into ½-inch-thick
slices
½ yellow bell pepper, cored,
seeded, cut in ½-inch-thick
slices lengthwise
 garlic cloves, peeled
 can ( ounces) diced tomatoes,
drained, juices discarded
 tablespoons tomato paste
 tablespoons white vermouth or
other dry white wine
½ teaspoons oregano
¾ teaspoon basil
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
 pounds bone-in, skinless chicken
thighs
½ cup unbleached all-purpose flour
 tablespoons extra virgin olive oil
 ounces portobello mushrooms,
cut into ½-inch-thick slices
 bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,
oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim
chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat
one tablespoon olive oil in a -inch Cuisinart
® nonstick skillet over medium-high
heat. Add half the chicken and cook over medium-high heat for  minutes on each
side until brown. Transfer to a plate and repeat with the remaining chicken. Add
the remaining tablespoon olive oil and cook the portobello mushrooms in a single
layer until golden brown on each side, about  minutes per side. Add the browned
portobello mushrooms to the vegetable mixture.
Arrange half the chicken thighs in the ceramic pot of the Cuisinart
® Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center
of the mixture. Cover and press the on/off button to turn the unit on. Set time
to  hours and press Low; slow cooker will automatically switch to Warm when
cooking time has elapsed. Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
 
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