Slow Cooker Rosemary and Red Capsicum Chicken

    Slow Cooker Rosemary and Red Capsicum Chicken

    (94)
    1save
    7hr20min


    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.

    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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (94)

    Reviews in English (94)

    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