4.2
(6)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
Step 2
Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
Step 3
Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.
Step 4
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
Your folders
dizzybusyandhungry.com
4.1
(8)
360 minutes
Your folders
delish.com
4.5
(13)
Your folders
tamingtwins.com
4.8
(27)
100 minutes
Your folders
wellplated.com
4.7
(45)
240 minutes
Your folders
howtothisandthat.com
4.4
(29)
6 hours
Your folders
foodiecrush.com
4.1
(166)
240 minutes
Your folders
wellplated.com
Your folders
gonnawantseconds.com
5.0
(1)
240 minutes
Your folders
gonnawantseconds.com
Your folders
nomnompaleo.com
245 minutes
Your folders
myrecipes.com
4.0
(1)
Your folders
fromvalerieskitchen.com
5.0
(32)
300 minutes
Your folders
cafedelites.com
5.0
(9)
240 minutes
Your folders
theslowroasteditalian.com
5.0
(2)
300 minutes
Your folders
aussieketoqueen.com
4.2
(19)
8 hours
Your folders
today.com
60 minutes
Your folders
allrecipes.com
4.4
(296)
8 hours, 30 minutes
Your folders
allrecipes.com
Your folders
taste.com.au
5.0
(3)
405 minutes