Slow Cooker Rosemary and Red Capsicum Chicken

    (94)
    7 hours 20 mins

    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.


    89 people made this

    Ingredients
    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

    Directions
    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.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (94)

    Reviews in English (68)

    by
    70

    I think with some modifications this could be a tasty meal. It smelled wonderful in the beginning. I cut the chicken into large chunks and that could be why it cooked in 3-4 hours. The chicken and the ground pork were very dry. Also the sauce was very bitter with only the vermouth. I had to add quite a bit of salt and a few big scoops of sugar to lessen the bitterness. I cook by recipes mostly and am not that great at modifying a base with vermouth only. So, others may know just what this recipe needs. Linguine was a good pasta for this.  -  21 Feb 2003  (Review from Allrecipes US | Canada)

    by
    59

    This was awesome!!! No dry chicken if you add some liquid, my changes: crush the rosemary; 1 lb sausage, browned; 4 pcs chicken; white wine instead of vermouth; add 1 cup marinara sauce; add 1 (14 oz) can of chicken broth. I had to double the cornstarch mixture because of the increased liquid. It was really great, a definate keeper!  -  09 Jun 2005  (Review from Allrecipes US | Canada)

    by
    37

    Great comfort food for a cold winter night!! I used white cooking wine and added a can of Italian style diced tomatoes, which provided more liquid.  -  22 Aug 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate