Chicken Scarpariella

Makes 6 servings

This Italian-American dish was originally made with cut-up pieces of chicken on the bone that were roasted or fried and napped with a lemony sauce.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 create this hearty and easy weeknight dinner.

ingredients

1/2 pound(s) hot or sweet Italian sausage links, cut into 1 1/2-inch pieces
1 medium onion, chopped
2 clove(s) garlic, crushed with press
2 tablespoon(s) tomato paste
2 tablespoon(s) balsamic vinegar
1 teaspoon(s) dried Italian seasoning or dried thyme
1 pint(s) grape tomatoes
1 package(s) (8-ounce) cremini mushrooms
1 (3 1/2- to 4-pound) cut-up chicken, skin removed from all pieces except wings
Salt and pepper

directions

1
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.
2
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.