Peasant Chicken (requires a bit of post-slow cooker work)

Peasant Chicken 1 small onion, thinly sliced 1 medium red bell pepper, seeded and thinly sliced 4 cloves garlic, minced 2 teaspoons dried rosemary 1/2 teaspoon dried oregano 8 ounces turkey Italian sausages, casings removed 8 (4 ounce) skinless and boneless chicken breast halves

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    Default Peasant Chicken (requires a bit of post-slow cooker work)

    Peasant Chicken
    1 small onion, thinly sliced
    1 medium red bell pepper,
    seeded and thinly sliced
    4 cloves garlic, minced
    2 teaspoons dried rosemary
    1/2 teaspoon dried oregano
    8 ounces turkey Italian
    sausages, casings removed
    8 (4 ounce) skinless and boneless chicken breast halves
    1/4 teaspoon coarsely ground pepper
    1/4 cup dry vermouth
    1 1/2 tablespoons cornstarch
    2 tablespoons 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. 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 to3 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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