Sunday, September 25, 2016

Rosemary and Red Pepper Chicken

Rosemary and Red Pepper Chicken   

 1 small onion, thinly sliced
 1 medium red bell pepper, seeded and thinly sliced
 4 cloves garlic, minced
 2 tsp dried rosemary
 1/2 tsp dried oregano
 8 oz turkey Italian sausages, casings removed
 8 (4 ounce) skinless, boneless chicken breast halves
 1/4 tsp coarsely ground pepper
 1/4 cup dry vermouth
 1 1/2 tbs cornstarch
 2 tbs cold water
 salt to taste
 1/4 cup chopped fresh parsley               


 1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, 
garlic, rosemary, and oregano. Crumble sausages over onion mixture. 

 2. 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.

 3. Transfer chicken to a warm, deep platter, and cover to keep warm.

 4. 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 to3 times, until sauce is thickened (about 10 more minutes).

 5. Season to taste with salt. Spoon sauce over chicken, and sprinkle 
with parsley. 

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