Recipe Name Cacciatore-style Chicken Submitted by meandkenny Recipe Description Quick and easy Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 420 Ready In (minutes) 425

Ingredients Amount Measure Ingredient 2 cups pieces or slices raw sliced mushrooms 1 cup, strips celery, sliced 1 cup, chopped carrot,chopped 2 medium (2-1/2" dia) Onions, cut into wedges 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, raw, sliced 4 cloves garlic minced 3.5 pounds, raw chicken thighs bone in, skin removed (about 12) 1/2 cup chicken broth or stock 2 fliud ounces wine, dry white 2 tablespoons tapioca, quick-cooking 2 leaves bay leaf - 2 WHOLE - NOT CRUMBLED 1 teaspoon oregano, dried 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 can (16 fl oz) tomatoes canned, diced, undrained 1/3 cup tomato paste 6 ounces Farfalle (bow tie pasta), cooked Steps Sequence Step 1 In a 5-or 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Cover vegetables with the chicken. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt and pepper. 2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. 3 Remove chicken and keep warm. Remove bay leaves and discard. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook 15 minutes longer on high-heat setting. To serve, spoon vegetable mixture over chicken. Serve with pasta or rice. 4 Serving size for nutritional information is: 2 pieces chicken, 3/4 cup sauce, and 1/2 cup cooked pasta