Slow Cooker Chicken Thighs

Ingredients

  • 3 tablespoons all-purpose flour, (26g)
  • 1 tablespoon lemon juice, plus 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
  • 1 teaspoon kosher salt, (7g) plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 2 tablespoons olive oil, (15ml)
  • 1 cup red onion, (120g) 1-inch dice
  • 1 1/2 cups carrots, (230g) 1-inch pieces
  • 1 pound baby red potatoes, (454g) cut in half
  • 1 ear corn, cut into 4 pieces
  • 2 tablespoons roughly chopped garlic, (20g)
  • 1 1/4 cup unsalted chicken stock, (300ml)
    Slow Cooker Chicken Thighs


Instructions

  1. Trim excess skin and fat from the chicken thighs. 
  2. Season both sides of chicken with salt and pepper.
  3. Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil. 
  4. Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes. 
  5. Source Blog>>https://www.jessicagavin.com/slow-cooker-chicken-thighs/

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