While I’m obviously talented in a lot of things, shopping for liquors is not one of them. In fact, I’d never bought any prior to this Sunday, when I had to get some wine for a recipe I was making. Fortunately, the person in the liquor department at the grocery store knew where to find the product I was looking for and found one that was $3.59 for a 750mL bottle.
A couple of weeks ago, Snoskred and I had a bit of a discussion about cooking with wine. I didn’t believe in it, thinking that adding the wine would do nothing to the food (I knew that the alcohol would cook out), however, the old line is “don’t knock it until you try it.” I’ve tried it and I am now convinced of its worthiness.
However, all did not go as planned, requiring some adjustments when the end product was already cooled and ready for reheating. The recipe that I made was one that I was given by Snos – Crock Pot Chicken Cacciatore.
I did everything as it was written – including mixing the ingredients other than the chicken and onions in a separate bowl. The only thing I didn’t stick to perfectly was the amount of tomatoes with chiles – the recipe calls for an 8oz can, but I used a 14oz can, and I left the juice in with the tomatoes.
I chucked it all into the slow cooker, set it on high and let it go. After about 4 hours of cooking, it was time to take it all out.
As you can see, it was a bit, well, thin. However, it had a wonderful smell; the aroma of the wine mixed with the tomatoes and vegies practically permeating the whole house. The recipe suggests serving it along with some pasta, and I chose to be basic and made up some spaghetti, which took a long time to cook because I used the wrong pan on our “new” (we’ve had it in our garage for 2 years after we picked it up for nothing) flat-top stove.
You might not be able to tell it, but I took the picture without flash, and have managed to take a lot of the extra red caused by the lighting out of the picture. 🙂
It was fantastic to have, but there was that niggling problem of it being just too thin. I mentioned that to Snos, and said that I had an idea – reduce it over the stove for a while to thicken the sauce.
On Monday, I did just that. I put it in the pan for a little over an hour and it thickened right up (you’ll see that I put the leftover spaghetti into the cacciatore), and provided a great base for some more pasta.
I also decided to cut up the chicken into strips instead of having it left as whole breasts and that worked well, the chicken winding up a lot moister than it was in the first time.
That was the last photo I took of the chicken cacciatore, however, it served as meal for me for four days – dinner on Sunday, and lunch on Monday, Tuesday and Wednesday. Each day it was the same, but a little different – on Monday and Wednesday, I had it over spaghetti, and on Tuesday, I did it over macaroni; either way wound up great.
If you’ve got a slow cooker, I definitely recommend that you take this recipe for a go; however, do know that you should probably drain the diced tomatoes and you may need to cook it in a pan for a while to thicken it up a little bit.