Chicken Cacciatore

Chicken cacciatore is an easy and satisfying dish. Coming home to a crock pot full of cacciatore on a frozen winter's day makes it all better.

The following recipe uses a whole chicken and serves about four people. You can make it out of just leg quarters, but I find that breast meat gets too dry so I never use breast on their own. And the chicken really should be on the bone -- that's where the flavour is.

You need:

• 1 chicken
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 medium onion
• 3 cloves garlic
• Other vegetables as available (e.g. mushrooms, celery, carrot, broccoli)

Do these things:

1. Skin and cut up the chicken. I prefer smaller pieces -- halve the thighs, cut the breasts into two or three pieces, split the wings. I put the back in with the rest of the chicken to cook, but discard it before serving.


2. Chop the onion and mince the garlic very finely.


3. Chop the other vegetables, if you're using any.


4. Brown the chicken in a pan over medium heat. Remove and drain.


5. Add the onion and garlic to the pan and cook together in a little olive oil on medium-low heat until the onions are translucent.


6. Add the other vegetables and cook until soft.


7. Remove the vegetables from the pan and place in a slow-cooker.


8. Add the chicken, tomatoes, and tomato paste to the slow cooker. Gently combine.


9. Cover and cook on low for 8 hours or on high for 4 hours.


10. Serve over pasta or broad egg noodles.