Recipe: Chicken Scarpariello
Description: This Italian-American dish was originally made with cut-up pieces of chicken on the bone that were roasted or fried and napped with a lemony sauce. We've substituted balsamic vinegar and added savory Italian sausage, mushrooms, and grape tomatoes to
Ingredients: [{"text": "1/2 lb. hot or sweet Italian sausage links"}, {"text": "1 medium onion"}, {"text": "2 clove garlic"}, {"text": "2 tbsp. tomato paste"}, {"text": "2 tbsp. balsamic vinegar"}, {"text": "1 tsp. dried Italian seasoning or dried thyme"}, {"text": "1 pt. grape tomatoes"}, {"text": "1 package cremini mushrooms"}, {"text": "1 cut-up chicken"}, {"text": "salt and pepper"}]
Instructions: In 12-inch nonstick skillet, cook sausage pieces about 6 minutes over medium heat until well browned, turning occasionally. With tongs or slotted spoon, transfer sausages to 5- to 6-quart slow cooker. Add onion to skillet and cook 4 minutes or until slightly softened. Stir in garlic and cook 1 minute, stirring. 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.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In same skillet, cook chicken pieces (in 2 batches, if necessary) over medium-high heat until well browned, about 10 minutes. Place chicken on top of vegetable mixture in slow cooker. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. Skim fat from juices before serving.
