In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.
Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer
over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5
to 7 hours, or until chicken is tender and almost cooked through.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow
cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened
(about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot. Add water if too thick.