Rosemary Red Pepper Chcken Recipe

1 small onion, thinly sliced
4 cloves minced garlic
2 tblsp cold water
1/4 cup dry vermouth
1/4 tsp coarsely ground pepper
1/2 tsp dried oregano
1 medium sliced red pepper
1 1/2 tblsp cornstarch
8 skinless, boneless chicken breast halves
2 tsp dried rosemary
Salt to taste
250 gms Turkey Spicy Sausages, skinned
1/4 cup chopped fresh parsley
How to make rosemary red pepper chicken:
  • In a cooker, combine onion, red pepper, garlic, rosemary, and oregano.
  • Crumble sausages over onion mixture.
  • Arrange chicken breasts in a single layer over sausage.
  • Sprinkle pepper and pour in vermouth.
  • Cover, and cook on low setting for 5 to 7 hours or until chicken is tender.
  • Transfer chicken to a warm, deep platter, and cover to keep warm.
  • In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover.
  • Cook until sauce is thickened (about 10 more minutes) while stirring.
  • Season to taste with salt.
  • Spoon sauce over chicken, and sprinkle with parsley.

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