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Ingredients
1/2 Small onion, thinly sliced
1/2 Medium red bell pepper, seeded & thinly sliced
2 Garlic cloves, minced
1 Teaspoon dried rosemary
1/4 Teaspoon dried oregano
1/4 Pound turkey Italian sausages, casings removed
4 (4 ounce) Chicken thighs, boneless, skinless
1/8 Teaspoon coarsely ground pepper
2 Tablespoons dry vermouth
2 1/4 Teaspoons cornstarch
1 Tablespoon cold water
1/4 Teaspoon salt to taste
2 Tablespoons fresh parsley, chopped
Instructions
In a 5 to 6 quart crockpot, 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 keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in crockpot. Increase heat to HIGH, cover and cook, stirring 2 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.