Neapolitan Chicken Cacciatore

Prep Time: 25 minutes
Cook Time: High 3 to 4 hours; Low 8 hours
Makes 6 servings

1 whole chicken (3 to 3¹/₂ pounds), skinned and cut into 8 pieces

¹/₂ teaspoon salt

¹/₂ teaspoon ground black pepper

1 tablespoon olive oil

1 onion, chopped

1 rib celery, chopped

1 green bell pepper, chopped

3 cloves garlic, chopped

6 ounces mushrooms, sliced

1 can (28 ounces) crushed tomatoes with puree

¹/₂ cup dry red wine

1 cup reduced-sodium chicken broth

1 tablespoon tomato paste

¹/₄ teaspoon red-pepper flakes

¹/₄ cup grated Romano cheese

1. Season the chicken with the salt and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, cook the chicken for 5 minutes, turning, or until browned.

2. Meanwhile, layer the onion, celery, bell pepper, garlic, and mushrooms in a 6-quart slow cooker. As the chicken browns, place it on top of the vegetables in an even layer.

3. Stir together the tomatoes, wine, broth, tomato paste, and pepper flakes. Pour over the chicken.

4. Cover and cook on low for 8 hours or on high for 3 to 4 hours, or until a thermometer inserted in the thickest portion registers at least 170°F. Remove the chicken to a platter.

5. Pour the vegetables from the slow cooker into a saucepan and simmer for 10 to 15 minutes to thicken the sauce. Spoon the sauce over the chicken. Serve with the cheese.

Per serving: 376 calories, 52 g protein, 15 g carbohydrates, 10 g fat, 3 g saturated fat, 4 g fiber, 718 mg sodium