Chicken Cacciatore

Now..before you click this window closed... *What is he thinking? It's too HOT for a braised, full-flavor dish. Give us a salad.* ...hear me out.

I agree with you. I love stews, chilies, braises, pot roasts, soups, you name it during the winter. They warm the cockles of my soul.

But there's no reason to put the slow cooker into hiding all summer. After all, it heats the kitchen up a lot less than the oven does. And this recipe hits the spot with bright flavors and a not-too-heavy texture. Try it and let me know what you think in the comments.

Chicken Cacciatore
Makes six servings. (And extra sauce that would be excellent on pasta as leftovers.)

6 bone-in chicken thighs, skin removed and seasoned with salt and pepper
1/4 cup flour
2 tablespoons olive oil
3/4 cup dry red wine
1 (15 ounce) can whole tomatoes, drained and cut up
1 (15 ounce) can crushed tomatoes
1 onion, sliced
8 ounces mushrooms, quartered
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon anchovy paste (or one anchovy fillet rubbed into a paste)
Pinch of crushed red pepper
1 red bell pepper, sliced

Dredge chicken in flour. Shake off excess.

Heat oil in a saute pan over medium-high heat and brown chicken on both sides, about 3 minutes per side. Transfer chicken to a slow cooker.

Deglaze the pan with wine and let cook until reduced by half. Transfer wine mixture to slow cooked.

Add tomatoes, onion, mushrooms, garlic, Italian seasoning, anchovy paste and crushed red pepper to slow cooker.

Cover and cook on low for 4-4 1/2 hours until chicken is tender. Add bell pepper and cook for another 30 minutes.

It's delicious by itself, but awesome over rice or polenta.

And of course pour a beautiful Italian red to go with your meal.