- February 28, 2006 at 11:50 pm #236292mosParticipant
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
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.
Transfer chicken to a warm, deep platter, and cover to
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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