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Hanley's Helpful Hints

 

August 18, 2021



By Lorraine Hanley

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I found this week’s recipe in the Aug./Sept. 2021 “Taste of Home” magazine. This recipe can be made in advance, frozen, and then placed in a slow cooker to be made at a later time.

Garden Chicken

Cacciatore

1 medium onion, chopped

2 medium green peppers, chopped

3 garlic cloves, minced

3/4 teaspoon salt

1/8 teaspoon pepper

12 boneless skinless chicken thighs (about 3 lbs.)

1 can (14 1/2 oz.) diced tomatoes with basil, oregano and garlic, undrained

1 can (6 oz.) tomato paste

1/2 cup reduced-sodium chicken broth

1/4 cup dry red wine or additional reduced-sodium chicken broth

2 tablespoons cornstarch

2 tablespoons cold water

Minced fresh parsley, optional

Prep and Freeze: In 1-gallon resealable freezer bag or airtight freezer container, layer onion, green peppers, garlic, salt, pepper and chicken. Seal. Freeze for up to 6 months. Thaw overnight in refrigerator before use.

Slow Cook: Empty bag into a 6-quart slow cooker; add tomatoes, tomato paste, broth, and red wine. Cook on low 8-10 hours. In a bowl, mix cornstarch and water. Stir into slow cooker. Cook until thickened. Top with parsley if desired.

Pressure Cook: Empty bag into a 6-quart electric pressure cooker; add tomatoes, tomato paste, broth, and red wine. Lock the lid; close the pressure release valve. Adjust to pressure-cook on high 10 minutes Let pressure naturally release 10 minutes, then quick-release remaining pressure. In a bowl, mix cornstarch and water. Stir into chicken mixture. Press saute setting; adjust heat to medium. Simmer mixture until sauce is thickened. Top with minced parsley if desired.

 

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