Prosciutto Chicken Cacciatore |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Sandra Putnam of Gallatin Gateway, Montana tailored her mother's recipe to crock-pot convenience with this hearty entree for busy weekday nights. Ingredients:
2 pounds boneless skinless chicken thighs |
1-1/2 pounds boneless skinless chicken breast halves |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 can (14-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped |
1 tablespoon diced pimientos |
2 garlic cloves, minced |
1/2 teaspoon italian seasoning |
hot cooked linguine |
grated parmesan cheese |
Directions:
1. Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
3. Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese. Yield: 6-8 servings.
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