User Manual

15
SERVINGS
4
◊ 2 pounds
boneless,
skinless chicken thighs
◊ 1 teaspoon
kosher salt
◊ ½ teaspoon
black pepper
◊ ½ cup
all-purpose flour
◊ Olive oil
◊ 1 can (about 14 ounces)
diced tomatoes, drained
◊ 1/3 cup
pitted kalamata olives, quartered
◊ 1/3 cup
Holland House
®
Red Cooking Wine
◊ 1 clove garlic, minced
◊ 1 teaspoon
chopped fresh rosemary
◊ ½ teaspoon red pepper flakes
◊ Hot cooked linguini or spaghetti
◊ Grated Parmesan cheese (optional)
1. Season chicken with salt and black pepper. Spread flour on plate;
lightly dredge chicken in flour, coating both sides.
2. Heat oil in large skillet over medium heat. Working in batches,
brown chicken on both sides. Use additional oil as needed to
prevent sticking. Remove to CROCK-POT
®
slow cooker.
3. Add tomatoes, olives, wine and garlic.
Cover; cook on LOW 4 to 5 hours.
4. Stir rosemary and red pepper flakes into CROCK-POT
®
slow cooker. Cover; cook on LOW 1 hour. Serve over linguini.
Garnish with cheese.
WITH TOMATOES & OLIVES
Braised Italian Chicken
ingredients instructions
PREP: 20 mins
COOK: 5-6 hr LOW
SLOW
COOKER
S