Nutritional information per serving ( based on 6 servings): Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon olive oil in a 12-inch Cuisinart® nonstick skillet over medium-high heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add
Cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side, with the remaining tablespoon olive oil. Add the browned portobello mushrooms to the vegetable mixture.
Arrange half the chicken thighs in the ceramic pot of the Cuisinart® Slow Cooker. Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center of the mixture. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cook- ing time has elapsed. Remove and discard bay leaf before serving.