Substitute dry white wine for the red wine, and add 1 tablespoon grated orange zest.This dish of chicken cooked with sweet bell peppers and herbs in red wine comes from Umbria. A dish like Farro Pilaf stands up to the heartiness of the flavors.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker
1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice
3 tablespoons olive oil
2 medium onions, diced
3 garlic cloves, minced
1 carrot, diced
1 celery rib, diced
3 red bell peppers, seeds and ribs removed, and cut into thin strips
11/2 cups dry red wine
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Rinse chicken and pat dry with paper towels. Broil chicken pieces for 3 minutes per side, or until browned. Transfer chicken pieces to the slow cooker, skin side down.
2. Heat oil in a large skillet over medium-high heat. Add onions, garlic, carrot, celery, and red bell peppers. Cook, stirring frequently, for 5 minutes, or until peppers begin to soften. Scrape mixture into the slow cooker.
3. Add wine, tomatoes, parsley, oregano, and tomato paste to the slow cooker, and stir well to dissolve tomato paste. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until chicken is cooked through, tender, and no longer pink. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
Substitute dry white wine for the red wine, and add 1 tablespoon grated orange zest.
Cook 1/4 pound diced pancetta in a skillet over medium-high heat for 4 to 5 minutes, or until browned. Add it to the slow cooker along with the chicken.