Fantastic recipe

My mom has been helping me a lot. Last Wednesday she came and spent the night and all of the next day. She and my son got groceries, picked up my prescriptions & some "takeout" for lunch. She made me a few meals, all of which were very scrumptious! I was probably at my worst on Wednesday, so her timing was excellent!

One of the recipes she made was Emeril's Chicken Cacciatore. She saw him make it on GMA and got the recipe off of the website. I think he has two recipes, this is the Slow Cooker Version. It is FANTASTIC. I must say it is one of my favorite recipes.

EMERIL'S CHICKEN CACCIATORE

8 chicken thighs - 2 1/2 to 3 lbs. total (we use chicken breasts)
1 3/4 tsp salt
1/2 tsp pepper
1 1/2 tsp Emeril's Original Essence
1/4 C plus 2 Tbsp flour
2 Tbsp Olive oil
2 C sliced onions
8 oz sliced mushrooms (I pick mine out- hate mushrooms!)
1 1/2 tsp red pepper flakes
2 Tbsp minced garlic ( I use fresh and mince them)
1 1/2 tsp oregano
1 1/2 tsp rosemary
1 bay leaf
1 (28 oz ) can whole peeled tomatoes, crushed, with juice
1/2 C dry white wine
1/4 C tomato paste
2 Tbsp basil
Cooked pasta for serving
1/2 C grated parmesan cheese, optional

Season chicken on both sides with 1 tsp salt, pepper, and Essence.
Dredge lightly in 1/4 C of flour.
Heat olive oil in large skillet and cook the chicken until golden on
both sides, 8 to 10 min.

Transfer chicken to the slow cooker. To the same skillet add the
onions, mushrooms and red pepper flakes and cook until softened about
4 - 6 min.

Add garlic, oregano, rosemary, bay leaf and remaining 2 tbsp flour and
cook, stirring for 1 to 2 min.

Add tomatoes, wine, tomato paste (or sauce), remaining salt and stir
to combine. Transfer to the slow cooker, cover and cook until
chicken is fork-tender, 4 to 4 1/2 hrs. on high.

Stir in the basil and adjust seasoning if necessary. Let sit on warm
for 10 min and serve over cooked pasta and garnished with Parmesan
cheese if desired.

Yield: 4 - 6 servings.