Chicken Cacciatore

1/3 cup flour
1 Tbsp salt
1 1/2 tsp pepper
8 chicken thighs, boneless skinless
1/4 cup olive oil
1 red pepper, chopped
1 large sweet onion, chopped
2 cloves garlic, minced
1/2 cup red cooking wine
1 cup chicken broth
1 28oz can crushed tomatoes
2 tsp oregano
1 tsp rosemary
1 bay leaf
8 oz mushrooms, sliced

Stir together flour salt and pepper. Coat the chicken in the flour mixture. In a large frying pan over medium-high heat, warm the oil. Add the chicken pieces in batches and cook until golden brown on the bottom. Turn the chicken and cook on the second side until lightly browned. Transfer the chicken into the slow cooker.

Add the bell peppers, onion and garlic to the frying pan and saute until they start to soften, about 3 min. Add mushrooms and cook another minute. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomatoes, oregano, rosemary and bay leaf and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Serve over pasta (spaghetti, linguine or fettuccine).

-Tricia Ware