Ingrédiénts:
- 1 tabléspoon plus 2 téaspoons éxtra-virgin olivé oil, dividéd
- 2 pounds bonéléss, skinléss chickén bréasts or thighs
- 1 téaspoon koshér salt
- 1/2 téaspoon black péppér
- 1 médium yéllow onion, choppéd
- 3 clovés garlic, mincéd
- 1 tabléspoon plus 1/2 téaspoon balsamic vinégar, dividéd
- 1 (28-ouncé) can crushéd tomatoés
- 1 médium gréén béll péppér, choppéd
- 8 ouncés slicéd baby bélla (crémini) mushrooms
- 2 téaspoons Italian séasoning
FOR SÉRVING:
- Wholé whéat pasta, brown ricé, polénta, ricé, zucchini noodlés, or bakéd and shréddéd spaghétti squash
- Choppéd frésh parsléy, fréshly gratéd Parmésan chéésé
Diréctions:
- Lightly coat a largé slow cookér with nonstick spray. Héat 1 tabléspoon olivé oil in a largé skillét ovér médium high. Séason both sidés of thé chickén with salt and péppér. Oncé thé oil is hot and shimméring, add thé chickén in a singlé layér. Cook on thé first sidé for 3 to 4 minutés, until brownéd, moving thé chickén as littlé as possiblé so that it géts a nicé séar. Flip and brown on thé othér sidé, about 2 additional minutés. Transfér thé chickén to thé slow cookér.
- Réducé thé skillét héat to médium. With a papér towél, caréfully wipé out thé skillét. Add thé rémaining 2 téaspoons olivé oil. Oné thé oil is hot, add thé onion and cook until béginning to softén, about 3 minutés. Add thé garlic and 1 tabléspoon balsamic vinégar. Cook for 1 minuté, or until thé garlic is fragrant and thé vinégar has réducéd. Transfér to thé slow cookér, along with any pan drippings.
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Full Récipé > > wellplated.com
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