Chicken Scarpariello
We adapted this traditional Italian dish for the slow cooker. One secret to its extra-rich taste: coffee-colored cremini mushrooms (or baby portobellos), a more flavorful variety of the common cultivated mushroom.
Equipment
- nonstick 12-inch skillet
Ingrediënten
6 main-dish servings
- 8 ounces hot or sweet italian sausage links cut crosswise into 1½-inch pieces
- 1 onion chopped
- 2 garlic cloves crushed with garlic press
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- ½ teaspoon italian seasoning or dried thyme
- 1 pint grape tomatoes
- 1 package 8 ounces sliced cremini mushrooms
- 1 chicken 3½ to 4 pounds, cut into 8 pieces, skin removed from all but wings
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructies
- In nonstick 12-inch skillet, cook sausage pieces over medium heat, turning occasionally, until well browned, about 6 minutes.
- With tongs or slotted spoon, transfer sausages to 5- to 6-quart slow cooker.
- Add onion to skillet and cook until slightly softened, about 4 minutes.
- Stir in garlic and cook, stirring, 1 minute.
- Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms.
- Spoon vegetable mixture into slow cooker and stir to combine.
- Do not wash skillet.
- Sprinkle chicken pieces with salt and pepper.
- In same skillet, cook chicken (in two batches, if necessary) over medium heat until well browned, about 10 minutes.
- Place chicken pieces on top of vegetable mixture in slow cooker.
- Cover and cook as manufacturer directs, 8 hours on Low or 4 hours on High.
- Skim fat from juices before serving.
Nutritional Information
Calories: 355 kcal
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