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Slow Cooker Rosemary and Red Pepper Chicken
In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.. Prep Time: approx. 20 Minutes. Cook Time: approx. 420 Minutes. Ready in: approx. 440 minutes .
Makes 8 servings.
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Chicken:
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8 (4 ounce) Foster Farms Boneless Skinless Chicken Breast Fillets
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8 ounces Foster Farms Mild Turkey Italian Sausages, casings removed
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1 small onion, thinly sliced
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1 medium red bell pepper, seeded and thinly sliced
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4 cloves garlic, minced
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2 teaspoons dried rosemary
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1/2 teaspoon dried oregano
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1/4 teaspoon coarsely ground pepper
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1/4 cup dry vermouth
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Sauce:
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1 1/2 tablespoons cornstarch
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2 tablespoons cold water
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salt to taste
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Garnish:
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1/4 cup chopped fresh parsley
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Directions
1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
2. Transfer chicken to a warm, deep platter, and cover to keep warm.
3. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.
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