Ingredients: |
Ingredients: 8 chicken thighs, or other parts
if desired
1 3/4 tsp salt
1/2 tsp black pepper
1/1/2 tsp Emeril's Original Essence (I didn't have this) 1/4 cup plus 2 tbs flour
2 tbs olive oil
2 cups sliced yellow onions
8 oz. slice button mushrooms
1/2 tsp red pepper flakes
2 tbs minced garlic
1/1/2 tsp oregano leaves
1 1/2 tsp rosemary leaves
1 bay leaf
1(28 oz.) can whole peeled tomatoes, crushed, with juices(or use your bottled stewed tomatoes)
1/2 cup dry white wine, or chicken broth
1/4 cup tomato paste
2 tbs chopped fresh basil
cooked pasta, for serving
1/2 cup grated Parmesan cheese, per serving, optional
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Directions: |
Directions:Season the chicken on both sides with 1 tsp salt, black pepper and Essence. Dredge lightly in 1/4 cup of the flour.
Heat the olive oil in a large nonstick skillet and when hot, cook the chicken until golden on both sides, 8-10 minutes.Transfer chicken to the slow cooker.
To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightened caramelized, 4-6 min. Add the garlic, oregano, rosemary, bay leaf and remaining 2 tbs flour and cook, stirring for 1-2 min. Add the tomatoes, broth, tomato paste, and remaining salt,and stir to combine. Transfer to the crock pot, cover and cook until chicken is fork-tender, 4-41/2 hours on high. Stir in the basil and adjust seasoning if necessary. Let sit on warm 10 minutes, then serve over cooked pasta, garnish with Parmesan cheese if desired. I add a little sugar and put Mozzarella cheese slices on each chicken piece and cover with the sauce. |
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