Roast Chicken with Peas, Prosciutto and Cream
Photo and recipe: Crockpot Chicken Recipes Cookbook from...Current Catalog
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- 2 1/2 lb
- whole chicken, cut up
- 5 oz
- prosciutto, diced
- 1 small
- onion, finely chopped
- 1/2 c
- dry white wine (i use chardonnay or pinot grigio)
- 1 pkg
- ( 10 oz.) frozen peas
- 1/2 c
- heavy cream
- 1 1/2 Tbsp
- 2 Tbsp
- salt and pepper, to taste
- 4 c
- farfalle pasta, cooked al dente
1Season chicken with salt and pepper.
Combine chicken, prosciutto, onion, and wine in the crock pot. Cover, cook on HIGH for 3 1/2 - 4 hrs. or on LOW for 8 - 10 hrs, until chicken is no longer pink in center.
2During last 30 minutes of cooking, add frozen peas and heavy cream to crock pot.
3Remove chicken with slotted spoon. Take meat off bones and set aside on a warmed plate.
4Combine cornstarch and water. Add to cooking liquid in crock pot. Cover; cook on HIGH 10-15 minutes or until liquid is thickened.
5To serve: spoon cooked pasta onto serving dish, place chicken on top of pasta, and then top chicken with sauce.