by Millie Bentley
Greetings. This week I’m pushing slow cookers, also known as crockpots. Years ago a crockpot was my favorite cooking tool. Prep time the night before or in the morning before heading for work really paid off when, upon returning home after a long day, the door opened and the wonderful odors of dinner wafted throughout the house. Nowadays the slow cooker has come back and is very popular. So dig out your old crockpot or invest in a new modern programmable one and take advantage of the delicious time saving recipes. Like this one.
Slow Cooker Hunters Chicken
2 tablespoons olive oil
8 chicken thighs, skinless
salt and pepper
1/4 cup flour
2 more tablespoons olive oil
1 can (6 oz) tomato paste
1 teaspoon each oregano, basil & rosemary
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 small red potatoes, halved
1 medium onion, roughly chopped
1 green pepper, roughly chopped
8 ounces small brown (crimini) mushrooms
6 cloves garlic, peeled and cut in halves
1 can (28 oz) crushed tomatoes
2 bay leaves
Heat olive oil in large skillet. Place flour, salt and pepper in a large sack; shake chicken in seasoned flour and place in heated oil. Brown in skillet and remove to platter. In a crockpot heat olive oil and stir in tomato paste, herbs, red pepper and salt. Lay chicken pieces in pot; add potatoes, onion, green pepper, mushrooms, garlic and tomatoes. Add bay leaves. Cook on high 4 to 5 hours or on low 6 to 7 hours. Remove bay leaves. Six to 8 servings. Note: Any kind of chicken may be used.
Until next week, dear Reader, vaya con Dios.
