Chicken Cacciatore with Broccoli

• 2 tbsp (25 ml) olive oil, divided
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tsp (5 ml) dried oregano leaves, crumbled
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) cracked black peppercorns
• 8 oz (250 g) cremini mushrooms
• 1 cup (250 ml) dry white wine or chicken stock
• 1 (28 oz/796 ml)can tomatoes, including juice, coarsely chopped
• 12 skinless bone-in chicken thighs (about 3 lbs/1.5 kg)
• 2 dried red chile peppers, optional
• 1 green bell pepper, diced
• 4 cups (1 l) broccoli florets, blanched

1. Large (minimum 5 quart) slow cooker
2. In a skillet, heat 1 tbsp (15 ml) of the olive oil over medium heat for 30 seconds.
3. Add onions and cook, stirring, until softened, about 3 minutes.
4. Add garlic, oregano, salt and peppercorns and cook, stirring, for 1 minute.
5. Add mushrooms and toss to coat.
6. Add white wine and tomatoes with juice and bring to a boil.
7. Arrange chicken over bottom of slow cooker stoneware.
8. Cover with sauce.
9. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
10. Using a slotted spoon, transfer chicken to a heatproof serving dish and keep warm in oven.
11. In a skillet, heat remaining 1 tbsp (15 ml) of the oil over medium heat for 30 seconds.
12. Add chile peppers, if using, and cook, stirring, for 1 minute.
13. Add bell pepper and cook, stirring, until softened, about 3 minutes.
14. Add tomato sauce from slow cooker stoneware and bring to a boil.
15. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
16. Add broccoli and cook until heated through.
17. Combine with chicken and serve.

olive oil, onions, garlic, oregano, salt, cracked black, cremini mushrooms, white wine, tomatoes, chicken, red chile peppers, green bell pepper, broccoli florets

Taken from www.cookstr.com/recipes/chicken-cacciatore-with-broccoli (may not work)