Chicken and Sausage Casserole
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PREP TIME: 10min COOK TIME: 8hrs
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 6g||30%|
|Total Carbs 33g||11%|
|Dietary Fiber 6g||24%|
|Vitamin A 160%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp.dried tarragon, divided
1 tsp.salt, divided
1/2 tsp.black pepper, divided
2 tbsp.olive oil
16 oz.baby red potatoes, halved
8 oz.mushrooms, quartered
8 oz.baby carrots
1 largeonion, sliced
2 clovesgarlic, sliced
1/2 cupchicken stock
1/2 cupwhite wine
1/2 cupfrozen peas
Season chicken thighs with ½ teaspoon tarragon, ½ teaspoon salt and ¼ teaspoon black pepper. In a medium skillet, heat the olive oil over medium-high heat. Sear the chicken, skin side down, until the skin is brown and crispy, about 3 to 4 minutes.
In a 4 to 6 quart slow cooker, combine the baby red potatoes, mushrooms, carrots, onions, and garlic. Season with remaining tarragon, salt, and black pepper.
Pour in the chicken stock and white wine. Add the seared chicken on top of the vegetables. Cover and cook for 4 hours on high or 8 hours on low until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 180°F. Add peas for the last five minutes of cooking time.
To serve Slow Cooker Chicken with Garlic and White Wine, place a chicken thigh in a shallow bowl. Surround with vegetables. Pour the white wine sauce around the chicken and vegetables.
TIP: Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.
Slow Cooker Chicken with Garlic and White WineAdd Your Comment