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Ingredientes
- Slow Cooker Tuscan Chicken Legs
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 chicken legs, separated into thigh and drumsticks, skin removed
- 2 red onions, sliced
- 6-8 cloves garlic, halved
- 1 can (19 oz) chopped tomatoes, with juice
- 1 can or jar (2 oz) anchovy fillets, drained and minced
- 3 Tbsp chopped sun-dried tomatoes
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. each parsley, thyme, basil, oregano
- 1/3 cup drained capers
- 2/3 cup pitted Gaeta olives
- Reserve all left over vegetables and juices from the slow cooker and refrigerate until ready to use (do not keep longer than 3 days)
- Tuscan Mushroom Pasta
- Reserved slow cooker juice from above recipe, strained aggressively through a fine sieve (remnants discarded)
- 8-10 oz. button mushrooms, sliced
- 1 Tbsp. olive oil
- 2 cloves crushed garlic
- salt and pepper to taste
- 1 lb. linguine
View Full Recipe at The Urban Domestic Diva
