Chicken Balsamico With Yukon Gold Potatoes
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips
- Ready In:
- 6hrs 45mins
- Serves:
- Units:
1
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ingredients
- 6 medium yukon gold potatoes, quartered
- 8 slices bacon, cut into 1/2-inch pieces
- 8 chicken thighs, skin removed
- salt
- fresh ground black pepper
- 2 tablespoons finely chopped fresh rosemary
- 8 garlic cloves, quartered
- 1 cup balsamic vinegar
- 1⁄2 cup chicken broth
- salt
- fresh ground black pepper
directions
- Put the potatoes in the insert of a 5- to 7-quart slow cooker.
- Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
- Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
- Brown the chicken on all sides, 12-15 minutes.
- Add the rosemary and garlic and saute for 1-2 minutes.
- Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
- Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
- Season with salt and pepper.
- Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
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@ratherbeswimmin
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"In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips"
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I wasn't too sure about the large amount of vinegar, but it turned out nice. Reminded me a bit of German Sauerbraten. I served some of the sauce along side.Reply
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Reply
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips
