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.
Spooning this San Francisco-style chicken dish over black rice makes a stunning presentation.
Excerpted from Weight Watchers New Complete Cookbook Fifth Edition © 2014 by Weight Watchers. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 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 Tablespoons chopped fresh flat-leaf parsley
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.
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.