SLOW COOKED CHICKEN SCARPARIELLO
9 boneless skinless chicken thighs
5 links sausage (I use garlic and herb chicken sausage), cut to 1 inch pieces
1 medium onion, chopped
2 tsp chopped garlic
3 Tbsp tomato paste
3 Tbsp balsamic vinegar
1 tsp oregano
1 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 pint grape tomatoes
1 8 oz pkg mushrooms
1 5 oz jar of roasted red peppers, cut to 1 inch pieces
2-4 Tbsp Extra virgin olive oil for sautée pan
Salt and pepper
In a large skillet, brown sausage in a little oil (about 1.5 Tbsp if using chicken, less for pork) over medium heat and transfer to slow cooker.
Add another tablespoon of oil to pan and sautée onions until becoming translucent (about 4 minutes).
Add garlic to onions and cook another 1 minute, stirring the whole time to prevent garlic from burning.
Add onion and garlic to slow cooker and top with tomatoes, mushrooms, and red peppers.
In a small bowl, wisk together the balsamic vinegar, tomato paste, oregano, basil, 1/2 tsp salt, 1/2 tsp pepper.
Add mixture to slow cooker and stir to combine and coat the veggies.
Rinse and pay dry the chicken thighs.
Sprinkle them with salt, pepper, onion powder, garlic powder. I do one side on cutting board, and the other while its in the pan.
Add another tablespoon of oil to your pan and brown the thighs on medium/high heat. Don’t worry about cooking through, just brown the outsides.
Add the thighs to slow cooker, put on the lid, and cook on high 3.5 to 4 hours.
I served it with mashed parsnips and french beans tonight, but sweet potato or cauliflower rice are great with it too.