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Prep Time:25 minsAdditional Time:8 hrsTotal Time:8 hrs 25 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:8 hrsTotal Time:8 hrs 25 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 25 mins
Total Time:
8 hrs 25 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil2cupschopped red bell peppers2cupschopped yellow onion8ouncescremini mushrooms, halved½teaspoonkosher salt, divided3tablespoonsall-purpose flour1tablespoontomato paste3tablespoonsminced garlic¼cupchopped fresh oregano½teaspooncrushed red pepper½cupred wine4poundsbone-in, skinless chicken thighs, trimmed1(28 ounce) canfire-roasted diced tomatoes1cupunsalted chicken broth¼cupdrained capers¼cuppitted Kalamata olives3cupswater1 ⅓cupsuncooked instant polenta¼cupgrated Parmesan cheese¼cuptorn fresh basil
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
2cupschopped red bell peppers
2cupschopped yellow onion
8ouncescremini mushrooms, halved
½teaspoonkosher salt, divided
3tablespoonsall-purpose flour
1tablespoontomato paste
3tablespoonsminced garlic
¼cupchopped fresh oregano
½teaspooncrushed red pepper
½cupred wine
4poundsbone-in, skinless chicken thighs, trimmed
1(28 ounce) canfire-roasted diced tomatoes
1cupunsalted chicken broth
¼cupdrained capers
¼cuppitted Kalamata olives
3cupswater
1 ⅓cupsuncooked instant polenta
¼cupgrated Parmesan cheese
¼cuptorn fresh basil
DirectionsHeat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.TipsEquipment: 6-qt. slow cookerOriginally appeared: EatingWell Magazine, January/February 2019
Directions
Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.TipsEquipment: 6-qt. slow cooker
Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
Tips
Equipment: 6-qt. slow cooker
Originally appeared: EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)448Calories14gFat39gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
