Rosemary and Red Pepper Chicken

Rosemary and Red Pepper Chicken   

  

            

       Ingredients

 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               

 Directions

  

 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.