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Rosemary And Red Pepper Chicken Breasts

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Ingredients
  Onion 1 Small, thinly sliced
  Red bell pepper 1 Medium, seeded and cut into thin bite size strips
  Garlic 4 Clove (20 gm), minced / pressed
  Dry rosemary 2 Teaspoon
  Dry oregano 1⁄2 Teaspoon
  Mild turkey italian sausages 8 Ounce
  Skinless boneless chicken breast halves 2 1⁄2 Pound (8 Pieces)
  Coarsely ground pepper 1⁄4 Teaspoon
  Dry vermouth 1⁄4 Cup (4 tbs)
  Cornstarch 1 1⁄2 Tablespoon, blended with 2 tablespoons cold water
  Cold water 2 Tablespoon
  Salt To Taste
  Chopped parsley 1 Tablespoon
Directions

In a 4-quart or larger electric slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.
Crumble sausages over onion mixture.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, over sausage mixture.
Sprinkle with pepper; pour in vermouth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Lift chicken to a warm deep platter and keep warm.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; spoon over chicken.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes
Servings: 
8

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