This Tuscan sausage and chicken is packed with flavors and so easy to prep.
Perfect meal to serve over a bed of rice or some egg noodles
on a busy weeknight.
This recipe is loaded with fresh garlic, spinach and sun-dried tomatoes and
drenched in a creamy parmesan sauce.
The dish develops a wonderful aroma when slow cooking in the crockpot.
If you are looking for a hearty meal to comfort yourself on a cold rainy night this
just might be the one!
Start off by grabbing 6-8 skinless, bone-in chicken thighs and a few of your favorite sausages.
On the stove top melt 1 tablespoon of butter.
Add in 6 minced cloves of garlic to the butter and saute for about
about a minute until fragrant.
Pour in 1 cup of heavy cream.
Pour in 1/3 cup of chicken broth into the pot.
Sprinkle in 1 tablespoon of Italian seasoning and salt & pepper to taste.
Toss in 3/4 cup of grated parmesan cheese.
A little bit of red pepper flakes for an extra kick.
Bring the pot to a gentle boil, then set heat to low and simmer for
about 10 minutes. The sauce should thicken enough to coat
the back of a spoon.
Place the chicken thighs and sausage into the bottom of the crockpot.
Perfectly thickened.
Grab some hot mitts and pull the cream off the stove.
Pour all the cream mixture over the top of the chicken and sausage.
Set the timer on low for 8 hours and enjoy the aroma soon :)
Just a little left over to scrap and taste...YUM
Just before you are ready to serve grab the sausages out of crockpot and place
them in a hot pan. Cook the sausages till you get that golden crust.
Place the sausages back into the crockpot.
Toss in 1/2 cup of Sun-dried tomatoes (sliced).
Tumble in about two cups for fresh spinach.
Give the crockpot a stir. It will just take seconds for the spinach to wilt.
Plate this gorgeous dish and top it off with some shredded parmesan cheese.
Dinner is ready so pour the wine....
Enjoy!
P.S.
I served mine on a bed of buttered egg noodles :)
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