Cacciatore means “hunter’s style” in Italian. It originated during the Renaissance as a stew-like dish of chicken or other poultry, tomatoes, and mushrooms.
Makes 6 servings
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- 1 tablespoon olive oil
- 2 pounds bone-in skinless chicken pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 onion, chopped
- 1 green bell pepper, sliced
- 1 teaspoon garlic powder
- 2 (14.5-ounce) cans diced tomatoes with onion and bell pepper
- 1 (16-ounce) box rotini, cooked according to package directions
- Garnish: fresh parsley
- In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet, and cook for 3 to 4 minutes per side or until browned.
- In a 4- to 5-quart slow cooker, layer onion, bell pepper, and chicken. Sprinkle half of garlic powder onto chicken; add tomatoes, and sprinkle with remaining garlic powder. Cover and cook on LOW for 7 hours.
- Skim fat from surface of liquid in slow cooker, and serve chicken and sauce over pasta. Garnish with parsley, if desired.
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