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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INGREDIENTS
Nutrition- 1 1⁄2
- 3
- 3lbs bone-in skin-on chicken thighs
- 2tablespoons all-purpose flour
- 1cup thinly sliced yellow onion
- 1tablespoon minced garlic
- 1⁄4cup dry white wine
- 1cup chopped pepperoncini pepper
- 1cup pitted kalamata olive
- 1
- 2tablespoons chopped fresh rosemary
- 1⁄2
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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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