Chicken Cacciatore

• 6-8 chicken thighs (preferably 8)
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can tomato paste
• 1 can of stewed tomatoes
• 1 t. oregano
• 2 t. sugar
• ½ tsp salt
• ½ tsp pepper
• 2 cups of mushrooms
• 2 cups zucchini, chopped into large chunks (I put in about 2 1/2 c.)
• 3-4 cloves of garlic, minced
• 2 T. red wine (I put in about 2 1/2 - 3 T.)
• 1 T. chicken stock (I put in about 1/8 c.)

INSTRUCTIONS

1. Either get out your crockpot and plug it in, or a roaster and pre-heat the oven to about 350 degrees.
2. Combine everything but the chicken into the crockpot.
3. You can pre-mix the boullion with about ¼ cup of water and add it in that way.
4. I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.
5. Sample it now before you contaminate it with chicken.
6. Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.
7. Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took about 5 hours in the crockpot on low (mine cooks hot).
8. The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.
9. You can serve it over pasta or rice, brown mixed with wild rice was amazing paired with it.

Recipe Credit: The Kitchen Magpie