Slow Cooker Rosemary and Red Capsicum Chicken

    Slow Cooker Rosemary and Red Capsicum Chicken


    89 people made this

    About this recipe: In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.

    Serves: 8 

    • 1 small onion, thinly sliced
    • 1 medium red capsicum, seeded and thinly sliced
    • 4 cloves garlic, minced
    • 2 teaspoons dried rosemary
    • 1/2 teaspoon dried oregano
    • 230g turkey Italian sausages, casings removed
    • 8 (110g) skinless, boneless chicken breast halves
    • 1/4 teaspoon coarsely ground pepper
    • 1/4 cup (60ml) dry vermouth
    • 1 1/2 tablespoons corn flour
    • 2 tablespoons cold water
    • 1/2 teaspoon salt to taste
    • 1/4 cup chopped fresh parsley

    Prep:20min  ›  Cook:7hr  ›  Ready in:7hr20min 

    1. In a 5 to 6 litre slow cooker, combine onion, capsicum, 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 corn flour and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. 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.

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