Alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, and local veggies. Have dinner ready by the time you get home by prepping the ingredients the night before.
- 1 14-ounce can Woodstock diced tomatoes
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 medium zucchini, sliced
- 2 ribs celery, chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ cup dry red wine
- ½ cup Field Day chicken broth
- 4 ounces Muir Glen tomato paste
- 6 chicken legs, skinless
- 2 cups brown rice
In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken broth and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.
Start cooking the rice on the stove about 45 minutes before the chicken is finished cooking, using approximately 4 cups of water for the 2 cups of rice.
When chicken is cooked, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.
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