Chicken Cacciatore - Instructions Continued
Reduce the heat to medium, add 1 to 2 tablespoons olive oil, if needed, the onions and red peppers to
the pan and cook, stirring occasionally, until the vegetables are softened and starting to brown, about
5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine, scraping up the
browned bits from the bottom of the pot. Increase the heat to high and bring to a boil.
Remove the pan from the heat, add the chicken broth, puréed tomatoes, oregano, bay leaf and Parmigiano
rind. Stir to combine then transfer to the slow cooker.
Cover and set to cook according to manufacturer's instructions on shortest setting, up to 6 hours.
Transfer the chicken and vegetables to a serving platter and cover with foil. Discard the bay leaf and
Parmigiano rind. Pour the braising liquid into a large saucepan over medium-high heat and bring to a
boil. Reduce the heat, maintaining a simmer until the liquid has reduced by half.
When the chicken has cooled slightly, peel off the skin and discard. Add the capers and parsley to the
braising liquid and stir to combine. Season to taste with salt and pepper. Pour half the sauce over the
chicken and use the other half for tossing with pasta. Sprinkle with grated Parmigiano and serve