I make cacciatore quite often, or at least I used before I upped my blogging posts beyond just recipes I’ve tried. I think I’ve made a slow cooker version of the Italian version of this dish at once every three months or so? *shrugs*

 

So, it was only natural to take a family – and by family I mean me, the hubs, and the dog – to a different country. The ingredients lend itself to so many variations! Why not make a Spanish Style Hunter Chicken? Peppers and onions are almost universal. Just swap the spices, the type of tomatoes and voila! A whole new dish is born!

Heh. You can barely see the chicken. It’s buried among all that colorful deliciousness that is the bell peppers and onions. Granted, it IS only one thigh. I try to limit my protein intake, so I stick to around 5 ounces a day, or at least TRY to. With meals like this, it’s too difficult to stick to that dietary choice.

I’m sitting here thinking of other ways to alter a few ingredients and travel to a different country. Like, kalamata olives, oregano, and some lemon juice for Greek? Chorizo and more chili powder and cumin for more of a Latin American flair? Herbs de Provence for a French style chicken? Just thinking “out loud” so to speak.

There’s that scrumptious thigh wrapped in cured pork goodness. Oh yeah, it WAS that good. The tender and juicy chicken thigh wrapped in salty sweet prosciutto smothered in tri-color peppers and onions. Stop drooling and just make it already! There’s no excuse! It’s a slow cooker meal, so you don’t even need to be in the kitchen while it’s cooking. Just boil some noodles, thicken the sauce at the end and voila! Dinner is served!