SLOW COOKER CHICKEN THIGHS #HEALTHYVEGAN #CHICKEN
Simple to make moderate cooker chicken thighs presented with healthy vegetables! Delicate bits of chicken, potatoes, carrots, and corn, all stewed in a lemon garlic herb sauce.
Moderate cooker chicken thighs are the ideal feast for sluggish Sunday dinners or occupied weeknight supper. Protein and healthy root vegetables stew in a light lemon sauce that imbues huge amounts of flavor. To lift this dish, sauteing the chicken before adding it to the vessel adds brilliant dark colored tones to the skin and fresh surface.
The chicken thighs braise in a Crock-Pot, making delicate bits of meat and vegetables that assimilate the fragrant sauce. Including new rosemary and thyme makes a natural and soothing flavor in the sauce. Make a point to shower some additional everywhere. It's an ensured dinner time hit!
The best piece of this formula is that the sauce is made right in the pot, thickening and ending up increasingly delightful as time passes by. The blend of chicken stock, flour, lemon juice, garlic, rosemary, and thyme gets the chance to stew together delicately framing a delectable fluid.
Ingredients:
- 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)
- 3 tablespoons all-purpose flour, (26g)
- 1 tablespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions:
- Trim excess skin and fat from the chicken thighs.
- Season both sides of chicken with salt and pepper.
- Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.
- Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
- Flip chicken and cook 2 minutes, transfer to a clean plate.
- Add onion, carrot, potatoes, corn, and garlic to slow cooker.
- In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
- Add chicken, thyme, and rosemary to slow cooker.
- Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
- Transfer chicken and vegetables to serving plates.
- Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
- Serve sauce and lemon wedges with the chicken dinner.
For more detail :http://bit.ly/2ZaZse5
