Cioppino-Style Chicken

Name: Cioppino-Style Chicken
Ingredients: 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

Weight Watchers|Dec. 31, 2014 10:15 am EST

2.4 (45 ratings)

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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.

Servings

4

Ingredients

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

Directions

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.