Chicken Cacciatore

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2.3 pounds chicken thighs bone-in
• 28 ounce canned tomatoes whole undrained chopped canned
• 1.8 pounds skin-on chicken drumsticks bone-in
• 4 cups fettuccine barilla hot cooked
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 2 tablespoons thyme leaves fresh chopped
• 2 tablespoons garlic minced
• 1  bell pepper green vertically sliced
• 8 ounce mushrooms quartered
• 1 tablespoon olive oil 
• 1 large onion sliced
• 2 tablespoons oregano fresh chopped
• 1  bell pepper red vertically sliced
• 0.5 teaspoon salt divided

Equipment

• frying pan
• slow cooker

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and pepper.
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add half of chicken to pan; cook 5 minutes on each side or until lightly browned.
5. Place chicken in a 5-quart electric slow cooker coated with cooking spray. Repeat procedure with remaining chicken.
6. Place mushrooms on top of chicken.
7. Add garlic, onion, and bell peppers to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Reduce heat to medium, and cook 5 minutes or until vegetables are crisp-tender, stirring often.
8. Add wine, scraping pan to loosen brown bits. Cook 1 minute. Stir in flour. Stir in oregano, thyme, and tomatoes.
9. Pour tomato mixture over mushrooms in slow cooker. Cover and cook on LOW for 3 hours or until chicken is very tender.
10. Serve over fettuccine.
11. Sprinkle with additional thyme, if desired.