Spicy Chicken Cacciatore

Ingredients

• 
  1/2 cup all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil 
• 3 cups chopped onion 
• 2 cups chopped red bell pepper 
• 6 garlic cloves, minced
• 1/2 cup dry red wine 
• 1/2 cup tomato puree
• 2 tablespoons capers
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1/4 cup chopped fresh parsley

1. 1. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

I got this recipe from Cooking Light magazine.  I served it over polenta.  Jesse really liked it and I thought it was okay.  It does a kick to it.  I left out the capers and fresh parsley.

Megan-3/5

Jesse-4.5/5