Chicken Scarpariello

Gallucci’s hot or sweet Italian sausage links, cut into 1 1/2-inch pieces 1/2 pound
Medium onion, chopped 1
Garlic cloves crushed 2
Cento tomato paste 2 tablespoons
Gallucci’s balsamic vinegar 2 tablespoons
Dried Italian seasoning 1 teaspoon
Grape tomatoes 1 pint
Cremini mushrooms 1 – 8 ounce package
Cut-up chicken, skin removed from all pieces except wings 1 (3 1/2- to 4-pound)
Salt and pepper to taste
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.

(YIELD: 6)

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