Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Saturday, June 2, 2012

Slow Cooker Chicken Cacciatore

 I apologize to my readers for the lengthy time since my last post.  I encountered technical difficulties which I had difficulty understanding and solving.  I and many (most?  all?) of my readers were prevented from viewing my blog with a "server not found" message.  In the end, I don't know exactly how the problem was solved, but am hopeful that the issue will not recur.

So here is my latest recipe.  For the most sustainability, use local chicken.

I have been concerned about using canned items because of information I have read about BPA lurking in the lining of cans used for food.    I recently found this tomato sauce that is in a carton instead of a can, so I feel more comfortable about the lack of toxicity in the tomato sauce, and I am guessing it might be better environmentally (though this is my intuition talking, rather than anything scientific I have read):



16 chicken thighs
22 oz. tomato sauce
3 medium onions, chopped
1 large green pepper, chopped
6 garlic cloves, pressed
olive oil
½ cup red wine
2 cups chicken broth
handful of fresh herbs:  basil, thyme, rosemary, oregano (chopped)
salt and pepper to taste
a couple of shakes of red chili pepper

Sprinkle salt and pepper over chicken thighs.  Heat olive oil in skillet.  Brown thighs in batches over medium high heat and remove to slow cooker.  Pull off skin with your hands after they have cooled enough to handle, and discard skin.  Remove excess fat from skillet and return to burner.  Saute onions and green pepper in additional olive oil over medium heat, stirring, until onions are translucent.  Add ½ tsp. salt to mixture and stir.  Add pressed garlic cloves and stir quickly.  Transfer vegetables to slow cooker.  Mix tomato sauce and red wine together and add to slow cooker.  Pour chicken broth into the measuring cup or bowl that you used for the tomato sauce and red wine and swirl to get all the remaining sauce mixed in with the broth.  Add this to the slow cooker.  Chop fresh herbs and stir into mixture in slow cooker, along with bay leaves, red chili pepper salt and black pepper to taste.  Cook on low for 8 hours.  Serve over brown rice.  Serves 8.



















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