Hello again Citrus Blog Hop!I have been on a crock pot stint as of late. I have been so tired after work and the gym and I figure it would be nice to have dinner made when I get home with minimal effort. And along came my crock pot. I googled recipes last night and found this stunner from Rachael Ray. This recipe cannot be any easier to whip up, not to mention affordable. Bone in chicken is very cheap these days. I think it was $1.50 for a pound. That is pretty crazy.
I didn't really even take many pictures because all you do is brown the chicken and place all ingredients in the slow cooker. Can;t get much easier than that folks. This is a great meal if you are not so sure of your cooking abilities.I browned the chicken the night before and cut an onion. You can throw in the baby potatoes whole. And that's it.I put it all in the crock pot on low the next morning before work at by 6pm I was eating when I walked through the door!
- 2 tablespoons extra virgin olive oil (EVOO)
- 8 bone-in, skin-on chicken thighs
- Salt and ground black pepper
- 1 1/2 pounds baby potatoes
- 1 small onion, chopped
- 2-3 cloves garlic, finely chopped or grated
- 4-5 sprigs thyme, leaves picked and chopped
- 2 lemons, thinly sliced
- 1/4 cup honey
- 1/4 cup chicken stock or water
- Zest of 1 lemon, cut into strips
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup pine nuts, toasted
- Balsamic Drizzle
PreparationIn a skillet, heat the EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.