Chicken Cacciatore

[dawnnys]

I find that using a Crockpot keeps the chicken very moist and tender, and it is the only way I make it now.

2 small chickens, cut up (2 1/2 lb pieces)

1/2 cup flour

1 teaspoon salt

4 tablespoons olive oil

2 garlic cloves, minced

2 small onions, diced

1 can crushed tomatoes, 2 lb. 3 oz.

1 can tomato paste, 8 oz.

2 chicken bouillon cubes, crushed

1/2 teaspoon basil

1/4 teaspoon pepper

1 bay leaf, whole

2 tablespoons capers

1/2 cup dry white wine

Wash and dry chicken pieces; shake in bag with flour, and salt. Heat oil in skillet and brown chicken. Remove chicken and drain on paper towels.

Saute onions until soft but not brown. Add garlic and saute for 30 seconds more. Layer

chicken and vegetable mixture. Add remaining ingredients and cook on low 6-8 hours or high for 3-4 hours.

Remove bay leaf and serve over rice.