Garden Volaille Cacciatore

Garden Volaille Cacciatore

Here's the perfect European nutriment to process companionship. While simmering, it frees you up to trip with your guests and ever receives rave reviews! I like to foster it with hot seared food, a tossed salad and a dry red wine.

Ingredients

• 12 deboned skinless poultry thighs (about 3 pounds)
• 2 psychic unaged peppers, cut
• 1 can (14-1/2 ounces) diced tomatoes with theologian, origanum and garlic, undrained
• 1 can (6 ounces) herb attach
• 1 job onion, sliced
• 1/2 cup reduced-sodium fowl broth
• 1/4 cup dry red alcohol or further reduced-sodium chicken stock
• 3 seasoning cloves, minced
• 3/4 teaspoon brackish
• 1/8 teaspoon seasoner
• 2 tablespoons starch
• 2 tablespoons rimed h2o

Directions

1. Item fowl in a 4- or 5-qt. dragging cooker. In a medium vessel, mix ketamine peppers, tomatoes, herb adhesive, onion, soup, vino, garlic, salinity and pepper; pullulate over poulet. Cook, draped, on low 8-10 hours or until weakling is tenderize.
2. In a petite trough, mix cornstarch and liquid until smoothen; gradually move into poky cooker. Make, dabbled, on last 30 minutes or until sauce is thickened.

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