Servings: 8 (1 3/4-Cups)
Ingredients:
1 1/2 tablespoons olive oil
1 lb. mild Italian sausage links*
8 chicken legs and thighs, skin removed (about 5 lb.) **
2 medium onions, chopped
3 large garlic cloves, minced
1/2 teaspoons crushed red pepper
3/4 cup red wine or chicken broth
1 (28 oz) can crushed tomatoes
1 teaspoon salt
1 cup pitted Kalamata olives
Step-by-step
- Heat large skillet over medium high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken
- Cook onions in same skillet over medium heat 5 minutes or until softened; stirring frequently. Add garlic and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Pour into slow cooker
- Cook, covered , on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives
- Remove chicken; place in a large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.
- *You can use Turkey Italian sausage as well
- ** You can use chicken breast in this recipe if you don’t care for dark meat. After cooking you can remove the bones from the breast and serve.
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