Chicken Cacciatore

1 large onion thinly sliced
2 bell peppers thinly sliced
2 1/2 to 3 lbs boneless skinless chicken thighs, frozen is fine (can use breasts but the meat will be more dry, plus thighs are cheaper.)
4oz drained sliced mushrooms, canned
3 6oz cans tomato paste
1 1/4 cup dry white wine, maybe more (dry cooking wine works just as well)
2 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1 bay leaf
1/2 tsp celery seed
1 tsp salt, 1/4 tsp pepper
green or black olives, canned artichoke hearts, or capers
1 lb pasta of your choice

1. Mix together the tomato paste, wine, garlic and spices. Sauce should be thick, it will thin as it cooks, but it needs to be about the consistency of frozen yogurt, so add wine as needed.
2. Combine sauce with the chicken and vegtables. Place in a crock pot, cover and cook on low, 7 to 9 hours or on high 3 to 4 hours. If using frozen chicken, use the longer of the cooking times.

3. Before serving, remove bay leaf and stir in the olives, artichokes or capers to taste. Server over hot cooked pasta.

Serves 6 to 8

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