CHICKEN CACCIATORE ala SLOW COOKER
1/2 cup dried porcini mushrooms
2 pounds skinless, boneless chicken thighs
1 large carrot, finely chopped
2 tablespoons Avocado oil**
Fresh ground salt and black pepper
4 cloves garlic, minced
14.5 ounce can stewed tomatoes
1/4 cup dry red wine
1/4 cup beef consomme’
1/4 cup Wondra flour
2 tablespoons tomato paste
*Soak the mushrooms in 2/3 cup HOT water for 10 minutes.
*Toss carrots and chicken with avocado oil in slow cooker.
*Generously season chicken with salt and pepper.
*Strain mushrooms through coffee filter lined sieve, reserving the liquid for later.
*Finely chop mushrooms.
*Top chicken with chopped mushrooms, garlic.
*Strain tomatoes into the mushroom liquid.
*Hand crush tomatoes over top of the chicken.
*Whisk together the tomato mushroom liquid, tomato paste and red wine with the flour until smooth.
*Pour wine mixture over chicken pieces.
*Cover and cook on low 7 hours.
*Using 2 forks shred chicken.
*Let stand uncovered 15-20 minutes and sauce will thicken.
*Re-season as necessary.
*Serve over prepared pasta.
**NOTE: I don’t care for the flavor of olive oil, but it is a great substitute for the avocado oil.