Chicken Cacciatore
1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1 jar (4.5 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 can (14 ounces) chicken broth
1/2 cup white wine, if desired (yes please)
1 dried bay leaf
1/2 teaspoon dried sage leaves
12 ounces uncooked spaghetti
1/4 teaspoon dried thyme leaves
1 tablespoon cornstarch
Shredded parmesan cheese, if desired
1. Place chicken in 3-4 quart slow cooker. Add remaining ingredients, except spaghetti, thyme cornstarch and cheese.
2. Cover and cook on low heat setting 8-10 hours.
3. About 15 minutes before serving, cook and drain spaghetti; keep warm.
4. Remove chicken from cooker; keep warm. Stir in thyme into sauce in cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and cornstarch in small bowl; gradually stir in remaining sauce from cooker. Cover and cook 10 minutes, stirring frequently. Remove bay leaf.
5. Serve chicken and sauce over spaghetti. Sprinkle with cheese.
6 servings
Calories 365
Fat 7 grams
Fiber 4g
Protein 23g
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