Chicken Cacciatore & Molten Lava Cake

WARNING: Photo of raw chicken just below...







Aunt Haley came back with us Dallas Saturday and she has been a HUGE help. If she isn't curled up somewhere with a book, then she is probably in the kitchen. This girl has been cooking since the day she was born and is absolutely amazing at creating new concoctions.

This lovely guy above was in the refrigerator just begging to be cooked. I can't believe she actually took on the challenge of cutting him up. I think she had more fun playing with him!

We found a crock pot Chicken Cacciatore recipe that sounded good, and trust me it was! After browning the chicken, it just cooks for about 4 hours in the slow cooker. I can't remember where I found the recipe, but here it is:

Crock pot Chicken Cacciatore

1/2 cup flour
salt and freshly ground pepper
Whole chicken with bone in - cut into 8 serving pieces
1/4 cup olive oil
1 red bell pepper
1 yellow bell pepper
1 yellow onion
4 garlic cloves minced
3/4 cup dry red wine
3/4 cup of chicken broth
1 can crushed plum tomatoes (I just used 2 fresh tomatoes from my Papa & Nana's Garden. I would have used my own, but that's another story.)
1 tablespoon dried oregano
6 oz. of sliced button or cremini mushrooms

On a large plate, stir flour, 1 tablespoon of salt and 1 teaspoon of pepper together. C
Coat the chicken evenly with the flour mixture.
In a large frying pan, over medium high heat warm the oil.
Add the chicken and brown it (about 6 minutes on the first side and for the second side cook until lightly browned, about 3 minutes.)

Now put the chicken in your crock and return the fry pan to medium high heat.
Saute the peppers, onion and garlic and until they start to soften, about 3 minutes.
Next pour wine and chicken broth in and deglaze the pan, scraping the brown bits off the bottom of the pan from the chicken.
Stir in tomatoes and oregano. Let it simmer.

Then pour the mixture over the chicken in the slow cooker.
Cook on high setting for 4 hours or low for 8 hours.

About 10 minutes before the cook time is up and you are ready to serve, stir in the mushrooms, and season to taste with a little more salt and pepper.

Haley broiled fresh squash and zucchini (also from Papa & Nana) and we served it with brown rice.

If I hadn't been so hungry, I would have taken a picture of the delicious chicken after it was plated. Plus, there were better things to worry about, like dessert!

Haley had helped me make brownies earlier this afternoon for Jeremy to take to work. So I needed to find something else to satisfy my chocolate craving. We opted for the Molten Lava Cake recipe from the Pioneer Woman and it was scrumptious!

I didn't have enough custard cups, so we just sprayed a muffin tin really well with nonstick spray. We cooked them for about 7 minutes and they slid right out after cooling for a full minute after removing them from the oven. I didn't have any whipping cream, but it was wonderful served with vanilla ice cream!

Thanks Haley! You're the best!