I am writing out this recipe for how I will do it next time...it turned out great, but I know where I am going with the recipe now, and this will be even better!

CHICKEN CACCIATORE

roasted peppers (about 3/4 cup, chopped up)
extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons garlic powder
1 tablespoon mixed Italian herbs
8 or 10 chicken thighs, skinned (bone-in)
5 garlic cloves, halved lengthwise
1 onion, sliced thinly
1 tin (14 oz) diced tomatoes
1/2 lemon, sliced in paper-thin circles
3 anchovy fillets (or squeeze of anchovy paste from tube)
1 tablespoon capers
1 teaspoon red pepper flakes
1 cup dry white wine
about 1/2 lb cleaned and thickly sliced mushrooms

Mix together the flour, garlic powder, some pepper and Italian herbs. Dredge the chicken pieces, and then brown them on both sides in a couple of TBS olive oil. Remove them from the pan and set aside.

Stir into the pan the onions and garlic, cook them for a minute or two until the onion start to soften. Deglaze the pan with the white wine, and cook to reduce by about 1/2. Add the tomatoes, lemon, pepper flakes, capers and anchovy. Bring this mixture up to a simmer.

Put a dab or two of sauce into the slow cooker insert, and then layer in the chicken thighs. Pour the rest of the sauce over the chicken, and cook for about 6 hours or so on low.

Add in the prepared mushrooms, and give a nice healthy dose of sea salt, then stir them into the stew.

At this point, let the mushrooms cook for a 1/2 hour or so, and then prepare the rest of the dinner. For us, it was enuf just to serve it with some whole wheat spaghetti.

My son smelled this quite a ways down the street before he got home, and was hoping this wonderful aroma was emanating from our house, not someone else's!

Cheers!

Carolyn!