Slow Cooker Greek Chicken

"Recipe by chef Sarah Moulton, published in local paper. I have not made this but think it has potential, as it uses chicken thighs and has a shorter cook cycle. I would likely keep the potatoes in larger pieces, they seem too thinly sliced, but time will tell."
 
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Ready In:
5hrs 5mins
Ingredients:
14
Serves:
6

ingredients

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directions

  • In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
  • Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
  • Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
  • Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
  • Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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