Slow Cooked Chicken Scarpariello - WTF and WOW Recipe Wednesday

Meanwhile last week in Iowa…

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Slow-Cooked Chicken Scarpariello (from the book Fast Weeknight Favorites from Good Housekeeping)

Ingredients

8 ounces hot or sweet Italian sausage links, cut crosswise into 1 ½-inch pieces

1 medium onion, chopped

2 garlic cloves, crushed with press

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

1 teaspoon Italian season or dried thyme

1 pint grape tomatoes

1 package (8 ounces) sliced cremini mushrooms

1 chicken (3 ½ to 4 pounds), cut into 8 pieces, skin removed from all but wings

¼ teaspoon salt

¼ teaspoon black ground pepper

Preparation

In 12-inch nonstick skillet, cook sausage pieces over medium heat, turning occasionally, until well browned, about 6 minutes.  With tongs or slotted spoon, transfer sausages to 5 to 6 quart slow cooker.  Add onion to skillet and cook until slightly softened, about 4 minutes.  Stir in garlic and cook, stirring 1 minute.  Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms.  Spoon vegetable mixture into slow cooker and stir to combine.  Do no wash skillet.  Sprinkle chicken pieces with salt and pepper.  In same skillet cook chicken (in two batches, if necessary) over medium heat until well browned, about 10 minutes.  Place chicken pieces on top of vegetable mixture in slow cooker.  Cover and cook, 8 hours on low or 4 hours on high.  Skim fat from juices before serving.  Each serving has only 355 calories!