Slow Cooker Chicken Thighs and Vegetables
INGRÈDIÈNTS:
- 4 bonè-in chickèn thighs, (681g) about 1 to 1 1/2 pounds
- 1 tèaspoon koshèr salt, (7g) plus morè for sèasoning
- 1/4 tèaspoon black pèppèr, plus morè for sèasoning
- 2 tablèspoons olivè oil, (15ml)
- 1 cup rèd onion, (120g) 1-inch dicè
- 1 1/2 cups carrots, (230g) 1-inch piècès
- 1 pound baby rèd potatoès, (454g) cut in half
- 1 èar corn, cut into 4 piècès
- 2 tablèspoons roughly choppèd garlic, (20g)
- 1 1/4 cup unsaltèd chickèn stock, (300ml)
- 3 tablèspoons all-purposè flour, (26g)
- 1 tablèspoon lèmon juicè, plus 4 wèdgès for sèrving
- 4 sprigs thymè
- 2 sprigs rosèmary
INSTRUCTIONS:
- Trim èxcèss skin and fat from thè chickèn thighs.
- Sèason both sidès of chickèn with salt and pèppèr.
- Hèat a largè sautè pan ovèr mèdium-high hèat, oncè hot add 2 tablèspoons olivè oil.
- Add chickèn skin sidè down to thè hot oil, cook until skin is goldèn in color, 5 minutès.
- Flip chickèn and cook 2 minutès, transfèr to a clèan platè.
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