Chicken with Peppers and Mushrooms |
As the mushrooms, sweet bell peppers, and red wine simmer with the chicken in this southern Italian recipe, they create a delicious, full-flavoured sauce. Gather the ingredients and let your slow cooker do the work. Serve over noodles or with good bread. Makes 4 servings.
Ingredients
- 1 4-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 large red bell peppers, seeded and cut into strips
- 12 ounces button mushrooms, halved
- 2 medium onions, finely chopped
- 1/2 teaspoon dried thyme
- 2 garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3/4 cup dry red wine
Directions
1. Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper to taste. Heat the oil in a large skillet over medium heat. Add the chicken pieces, in batches if necessary, skin side down. Cook until nicely browned. Carefully turn the pieces and brown the other side. Place the chicken in the slow cooker.
2. Pour off all but 2 tablespoons of the fat from the skillet. Turn the heat to medium-high. Add the peppers and mushrooms and cook, stirring frequently, until they begin to soften. Add the onions, thyme, and garlic and cook for 3 minutes more.
3. Sprinkle the flour over the vegetables. Cook, stirring constantly, for 1 to 2 minutes more. Add the tomato paste and wine and bring to a simmer, scraping the bottom of the pan with a spoon. Pour the contents of the pan over the chicken.
4. Cover and cook on high for 2½ hours or on low for 5 hours, or until the chicken is cooked through. Serve hot.
Excerpted from The Italian Slow Cooker by Michele Scicolone. Copyright © 2010 by Michele Scicolone. Published in January 2010 by Houghton Mifflin Harcourt. Reprinted by permission of Houghton Mifflin.
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Judy | March 29, 2011 at 5:38 pm - §
I would like to know if the nutritional values are included with each recipe. Being a member of Weight Watchers, I need to know the protein, carbohydrate, fat and fibre content of each recipe. If not given, I can't use these recipes or those in your magazine. :(
Maureen | April 1, 2011 at 8:59 am - §
I agree with Judy, could you please include the nutritional facts as I am also a Weight Watchers member and need to know this in order to make the recipes. They look delicious but I cannot make them. Thanks
Thraesja | May 26, 2011 at 11:37 am - §
I agree. Even for those not actively losing weight, some idea of the nutritional values in recipes is essential for healthy living, especially for ensuring an entire family's healthy living. Please at least include calorie count, grams of protein, fat, carbs, fibre, and milligrams of sodium for all your recipes. Further nutritional analysis would be a bonus.