Crockpot chicken casatori and salad
8 chicken thighs (skinned, can be de-bone or not.)
1 bell pepper (cut into strips)
1 large onion (cut into rings)
fresh garlic chopped (I use four cloves)
3 medium potatoes (cut into wedges)
1 14 1/2 can of stewed tomatoes (crushed)
1/2 c of flour (salt and peppered)
seasoning:
Oregano, basil, salt, pepper (to taste)
Coat thighs with flour and fry 3 to 4 minutes per side. Put some of the
onions and half of the pepper strip in crock. Layer the thigh over o/p and
put chopped garlic over chicken., add the rest of the thighs, the chopped
garlic, and add the rest of the o/p.
Put in potato wedges.
Mix seasoning in with the tomatoes and crush tomatoes.
Pour over chicken.
Turn pot on high for about a hour. Turn to low and cook another 3 hours. Now
for the last hour, turn crockpot to high and remove crockpot lid and allow
juice to thicken.
Turn heat off, place lid back on pot and let rest for 10 to fifteen minutes
as you make a green salad.
For the salad.
Leaf lettuce of your choice
1/2 apple per serving
8 grapes cut in half
dates chopped
walnuts chopped
Put your favorite dressing over top.
I just use vinegar
But my wife uses all that bad stuff.
smile
p. s.
Chicken should be very tender.
RJ
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