Delicious Chicken Cacciatore

1# chicken breasts cut into bite size pieces
1/4 cup white flour (I like spelt flour)
1 tsp. kosher salt
1 tsp. fresh ground pepper
3 tbsp. olive oil (use up to 1/2 cup if you're not counting fat and calories) I call it EVOO Nutrition info based on 3 tbsp.
1 onion rough chopped (fairly large chunks)
5-6 cloves garlic, peeled and smashed
6 oz. can tomato paste
1 cup white wine (omit salt if using cooking wine)
1 1/2 cups chicken broth
1/4 tsp. thyme
1/4 tsp marjoram
1/2 tsp salt
1 bay leaf (if desired)
1 cup sliced mushrooms (or more if you like them)
1 sweet red or green pepper chopped

Heat EVOO in skillet over medium heat. When oil is hot add onions and stir frequently until onions are tender. Add garlic and stir til garlic is fragrant. Remove with a slotted spoon and shake off excess oil and transfer to blender. Increase heat to medium high.
In Ziploc bag combine flour salt & pepper. Add chicken pieces, seal bag and shake to coat with flour. Dump the entire bag into the skillet and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on paper towel. Turn off heat under the oil.
While chicken is draining add wine, chicken broth, tomato paste, thyme, marjoram to the blender. Blend until smooth. Place chicken in the slow cooker and pour sauce over chicken. Cook on high for 3.5 to 4 hours or on low for 5 to 6 hours. When you have about a 1/2 to go add mushrooms and peppers and cook til tender. Serve over egg noodles or any pasta. Pasta not included in nutritional info
6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user GJMILLER1.