| Comment:
Crockpots seem to be replacing Dutch ovens in today’s kitchens
due to the hectic schedules of many working families. The crockpot
is ideal for many traditional Cajun and Creole dishes especially
when the trinity of seasonings are added to mimic the Dutch oven
dishes. This is a fine example.
Ingredients:
2 pounds chicken pieces
6 garlic cloves, slivered
1 sprig rosemary
1 cup diced onions
1 cup diced celery
½ cup green bell peppers
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
2 tbsps white wine vinegar
2 bay leaves
1 tsp sugar
¼ tsp salt
¼ tsp cracked black pepper
4 ounces sliced fresh mushrooms
grated Parmesan cheese for topping
1 pound penne pasta, cooked
Method:
In a 3½–5 quart slow cooker, combine onions, celery,
bell peppers and garlic. Add chicken to cooker. In a medium mixing
bowl, combine undrained diced tomatoes, tomato paste, white wine
vinegar, bay leaves, sugar, salt and pepper: Mix well. Pour over
chicken. Add rosemary and mushrooms. Cover and cook on low 7 hours
or on high 3½ hours. When ready to serve, remove bay leaves
and rosemary. Cook pasta according to package directions. Serve
chicken and sauce over pasta. Sprinkle with Parmesan cheese.
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