Chicken Cacciatore - Instructions Continued
to 3 tablespoons of olive oil if needed. Brown the chicken pieces in batches, skin
side down, in a single layer until golden brown, 5 to 7 minutes. Turn the pieces over
and brown the second side, about 3 to 5 minutes more. Transfer the chicken to the slow
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.