Recipe for Chicken Cacciatore with Capers
2 pounds chicken with bones (I like to use a pack of drumsticks)
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons olive oil
1-28 ounce can Cento crushed tomatoes (I get a 3-pack from Costco)
4 tablespoons capers
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cloves garlic
3 tablespoons red wine
1 onion, diced
2-2 ounce cans sliced mushrooms
1 pound of your favorite pasta
1. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon ground black pepper over the chicken pieces, preferably on the top and bottom.
2. Heat olive oil at 400 degrees Fahrenheit in the slow cooker and brown each side of the chicken for 5 minutes each. I have a slow cooker with a browning function. If you don't, you can either skip this step or do it in a pan over medium-high heat.
3. Put the crushed tomatoes, capers, oregano, thyme, garlic, red wine, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in the blender and puree. You could also use an immersion blender or food processor.
4. Turn the slow cooker to low heat and add the chicken. If you have a slow cooker with a browning function, switch over to the slow cooker setting.
5. Fill the spaces between the chicken with the onions.
6. Pour the tomato puree over everything.
7. Let cook for 2 hours, flip the chicken over, and continue cooking until the meat separates easily from the bone, for at least another 2 hours. My slow cooker takes about 4 hours to get to this point, but you might even need 6 hours.
8. Pull all the meat off the bones (I use tongs for this) and add pasta. Cook until pasta is at the desired texture, probably for another 1 hour.
You can also boil the pasta separately or serve this over polenta. I like to use Trader Joe's Organic Brown Rice & Quinoa Fusilli Pasta or their Cauliflower Gnocchi.