Rosemary and Red Pepper Chicken

Serves 8

This is a great meal for a cold winter night. It’s quite easy to make.

Ingredients

1 small onion, thinly sliced and caramelized

1 medium red bell pepper, seeded and thinly sliced and caramelized

4 cloves garlic, minced

2 teaspoons dried rosemary, crushed

1 tsp fresh oregano, chopped

1 pound Italian sausage, casings removed, cut and browned

1 cup marinara sauce

1/4 cup chopped fresh parsley

1 (14 ounce) can of chicken broth

1 (14.5 ounce) can diced tomatoes

8 (4 ounce) skinless, boneless chicken breast halves, cut in quarters

1/2 tsp coarsely ground pepper

1 cup white wine

6 Tbsp arrowroot

8 Tbsp cold water

salt to taste

Directions

In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary and oregano.
Add sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage.
Sprinkle with pepper. Pour in white wine, chicken broth, tomatoes and marinara sauce. Cover and cook on Low setting for 6 hours.
Transfer chicken to a warm platter and cover to keep warm.
In a small bowl, stir together arrowroot and cold water. Stir into cooking liquid in slow cooker.
Increase heat to High and cover.
Cook, stirring 2 to3 times, until sauce is thickened (about 15 more minutes).
Season to taste with salt. Spoon sauce over chicken and sprinkle with parsley.

Cook’s Tips:

Only cook with wine you would drink.

Serve over linguini or angel hair pasta tossed in olive oil and fresh basil, or with some wild rice.

Here’s an easy digital recipe card for you:

Southern Yankee Cooking