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6
Rosemary Chicken,
Sausage & Mushrooms
◆
34
entrÉeS & SauceS
3 tablespoons extra virgin
olive oil
6 ounces yellow onion, peeled
and chopped
1 clove garlic, peeled and chopped
8 ounces portobello mushrooms,
cut into ½-inch thick slices
8 ounces cremini or button
mushrooms, cleaned and
quartered
1 teaspoon rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
12 ounces chicken or turkey Italian
sausage, in links
2 pounds bone-in, skinless chicken
thighs, trimmed of excess visible
fat
½ cup all-purpose flour
¼ cup nonfat, low-sodium
chicken stock
¼ cup white vermouth or dry
white wine
1 bay leaf
Makes 4 to 6 servings
Heat ½ tablespoon of the olive oil in a 12-inch Cuisinart
®
nonstick skillet over
medium-high heat. Cook the onions and garlic until softened and translucent,
2 to 3 minutes; transfer to a large bowl. Add ¹∕
³
of the remaining olive oil to the
pan, and cook the portobello mushrooms for 2 to 3 minutes on each side until
golden; add to the onion mixture. Cook the quartered cremini mushrooms until
golden, 4 to 5 minutes total, stirring now and then; add to the bowl. Stir in the
rosemary, salt and pepper.
Cook the sausage until browned on all sides, but not completely cooked. Cut into
1½-inch lengths on the diagonal; add to the mushroom/onion mixture.
Toss the chicken in the flour to coat lightly; discard the excess flour. Heat the
remaining olive oil over medium-high heat in the same skillet. Add half the chicken
to the skillet and brown for 2 to 3 minutes on each side; remove and reserve.
Repeat with the remaining chicken.
Arrange half the browned chicken in the ceramic pot of the Cuisinart
®
Slow
Cooker. Top with half the mushroom/sausage/onion mixture. Repeat layers.
(continued)
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