How To Make A Delicious Herbed Chicken

How To Make A Delicious Herbed Chicken

 

A very very delicious chicken recipe! I was amazed on how well this dish turned out. If you’re new to the cooking atmosphere, don’t be afraid, this was a simple and quick dish with some preparation. You will be in awe once you’ve made this dish. Thank you Williams Sonoma for such a great recipe. I’ve found this recipe from their book titled, The New Slow Cooker

Ingredients:

3lb (1.5kg) skin-on, bone-in chicken thighs, trimmed of excess fat

Salt and freshly ground pepper

2 tablespoons olive oil

½ yellow onion, finely chopped

4 gloves garlic, smashed

2 sprigs fresh thyme

2 sprigs fresh oregano

3 bay leaves

1/3 cup (3fl oz/80 ml) dry white wine

2 teaspoons white wine vinegar

1/3 cup (3fl oz/80ml) chicken stock, homemade or purchased

 

Directions:

-Pat the chicken thighs dry on both sides and season generously with salt and pepper. (I used two tablespoons of each, salt and pepper. Pour in the mixture into a bowl to season both sides of the chicken.)

-In a large, heavy frying pan over medium-high heat, warm the oil.

-Once the oil is hot, begin to place each chicken thigh into the pan allowing them to face skin side down until seared to a golden brown (roughly for 4 minutes).

-Do not turn the chicken.

-Remove chicken thighs onto a fresh paper towel placed over a plate and drain the fat.

-Transfer the chicken to a slow cooker.

-Add the onion, garlic, thyme (I used dry), oregano (also used dry), and bay leaves (dry) to the same pan and saute over medium-high heat until the vegetables start to turn color (for about 5 minutes).

-Pour in the wine and vinegar and stir all ingredients.

-Add in the chicken stock (I used chicken broth), ½ teaspoon salt, and several grinds of pepper. Stir all ingredients. (If you don’t prefer to have as much pepper flavor on your chicken, skip the pepper on this step).

-Remove pan from the stove and pour contents over the chicken.

-Cover and cook on the low setting for 4 hours (I cooked my chicken on high for two hours and once the two hours were up, I switched down the temperature to low until we were ready to eat).

-Transfer the chicken pieces onto a plate and keep warm. If fresh thyme and oregano sprigs were used, remove them along with the bay leaves.

Optional:

With the remaining juice in the slow cooker, let stand for a few minutes, take a spoon and skim off the fat. Transfer the chicken to individual plates and drizzle the braising liquid onto each chicken piece.

Place seasoning ingredients into pan with chicken

Place seasoning ingredients into pan with chicken

Remove cooked chicken from sauce pan

Remove cooked chicken from sauce pan

Place cooked chicken into slow cooker

Place cooked chicken into slow cooker

Add the onion, garlic, thyme (I used dry), oregano (also used dry), and bay leaves (dry) to the same pan and saute over medium-high heat until the vegetables start to turn color (for about 5 minutes). Pour in the wine and vinegar and stir all ingredients.

Add the onion, garlic, thyme (I used dry), oregano (also used dry), and bay leaves (dry) to the same pan and saute over medium-high heat until the vegetables start to turn color (for about 5 minutes). Pour in the wine and vinegar and stir all ingredients.

Remove chicken, serve and enjoy!

Remove chicken, serve and enjoy!

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