chicken with chickpeas,tomatoes & balsamic sauce

How To Make chicken with chickpeas,tomatoes & balsamic sauce

• 1

  Heat tablespoon of olive oil over medium-high heat in large sauce pan or large skillet until shimmering and generously season the chicken drumsticks with salt and pepper. Brown chicken in two batches. Brown about 2 minutes or so each side and another minute to brown any remaining skin. Remove and brown the second batch of chicken.
• 2

  Meanwhile, place drained and rinsed chickpeas in a large microwave-able bowl with enough fresh water to cover them. Microwave on high for about 7 or 8 minutes so they are warm, but not popping. Once heated, drain again.
• 3

  Spray inside of 6 quart crockpot with non-stick spray and place all drumsticks on bottom of crockpot as a single layer without stacking. If you have a couple that won't fit, just stack on the side.
• 4

  In pan used for browning chicken, combine undrained diced tomatoes, chicken broth, tomato paste, sundried tomatoes, balsamic vinegar, garlic, basil, and pepper. Stir until tomato paste is combined.
• 5

  Add onion and drained, warm chickpeas and stir to combine. Heat entire mixture until it comes to a boil.
• 6

  Once it’s just at a boil, take the pan and pour entire contents over drumsticks in slow cooker. Use a spoon to distribute it evenly and cover slow cooker.
• 7

  Cook on low for 4 hours, or once chicken is tender.
• 8

  Remove chicken with tongs. Spoon chickpea and tomato sauce over rice or couscous with chicken on top of it all. Spoon more sauce on top and add fresh chopped parsley (latter is optional). Sometimes if I’m in a pinch and there isn’t any fresh parsley around, I’ll finely chop a few spinach leaves to help add a bit of color
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