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chicken chicken salt freshly ground black pepper olive oil cooking spray mushrooms garlic onion green bell pepper red bell pepper white wine flour fresh oregano thyme tomatoes hot cooked fettuccine fresh thyme
Viewed: 72 - Published at: 7 years agoIngredients
- 8 bone-in chicken thighs (2 1/4 pounds), skinned
- 8 bone-in chicken drumsticks (1 3/4 pounds), skinned
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Cooking spray
- 1 (8-ounce) package mushrooms, quartered
- 2 tablespoons minced garlic
- 1 large onion, sliced
- 1 green bell pepper, vertically sliced
- 1 red bell pepper, vertically sliced
- 1/2 cup dry white wine
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 (28-ounce) can whole plum tomatoes, undrained and chopped
- 4 cups hot cooked fettuccine
- Chopped fresh thyme (optional)
Method
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan; cook 5 minutes on each side or until lightly browned. Place chicken in a 5-quart electric slow cooker coated with cooking spray. Repeat procedure with remaining chicken. Place mushrooms on top of chicken.
- Add garlic, onion, and bell peppers to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Reduce heat to medium, and cook 5 minutes or until vegetables are crisp-tender, stirring often. Add wine, scraping pan to loosen brown bits. Cook 1 minute. Stir in flour. Stir in oregano, thyme, and tomatoes.
- Pour tomato mixture over mushrooms in slow cooker. Cover and cook on LOW for 3 hours or until chicken is very tender. Serve over fettuccine. Sprinkle with additional thyme, if desired.
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