Cioppino-Style Chicken

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Cioppino-Style Chicken

Turn this San Francisco-style dish into a full meal, and serve the slow-cooker chicken over black rice. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition.

Cioppino-Style Chicken

  • 8 chicken drumsticks (about 2 1/4 pounds), skinned
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 large onion
  • 1 large red bell pepper
  • 2 large celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 14 1/2-ounce can petite diced tomatoes
  • 1 cup dry white wine
  • ¼ teaspoon red bell pepper flakes
  • ¼ cup chopped fresh basil
  • 2 tablespoon chopped fresh flat-leaf parsley
  1. Sprinkle the chicken with ¼ teaspoon of salt. Heat the oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, until browned on all sides, about 8 minutes per batch. Transfer the chicken to a 5- or 6-quart slow cooker.
  2. Add the onion, bell pepper, celery, and garlic to the skillet. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the vegetables, tomatoes, wine, pepper flakes, and remaining ¼ teaspoon salt to the slow cooker; mix well. Cover and cook until the chicken and vegetables are fork-tender, 4 to 5 hours on high or 8 to 10 hours on low. Stir in the basil and parsley.

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