Bistro Chicken Thighs
- Reviews 1
Ready In: 8 hrs 30 mins
Serves: 8
Ingredients
- 10 chicken thighs, skin removed
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium onions, coarsely chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 cup red wine
- 1 (15 ounce) can crushed tomatoes, with their juice
- 1⁄2 cup finely chopped fresh Italian parsley
Directions
- Sprinkle the chicken evenly with salt and pepper.
- Heat the oil in a large skillet over medium heat.
- Add the chicken and brown on all sides.
- Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
- Melt the butter in the same skillet.
- Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
- Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
- Transfer the contents of the pan to the slow cooker insert.
- Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
- Skim off any fat from the top of the sauce.
- Stir in the parsley and serve from the cooker set on warm.
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