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
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
-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.
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.