Crock-Pot Chicken Cacciatore
poultry
1 onion, medium; sliced
1 celery stalk w/leaves cut in 1-inc; h pieces
2 can tomato paste; 6 oz. each 1 can w/garli
1/2 cup chianti; or any wine
1/4 teaspoon pepper
1 teaspoon creole seasoning
1 bay leaf
6 mushrooms, large; sliced
3 garlic cloves
1/2 teaspoon basil
2 teaspoon oregano
1 chicken, whole, about 3 lbs.
Place sliced onion in bottom of crock-pot. Add chicken -- you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (I used Konriko brand), pepper, garlic, herbs, and 1/4 cup of wine. I went against "tradition" and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.
Yield: 4 servings
