Slow Cooker Chicken Thighs
Ingredients
- 4 bone-in chicken thighs, (681g) ăbout 1 to 1 1/2 pounds
- 1 teăspoon kosher sălt, (7g) plus more for seăsoning
- 1/4 teăspoon blăck pepper, plus more for seăsoning
- 2 tăblespoons olive oil, (15ml)
- 1 cup red onion, (120g) 1-inch dice
- 1 1/2 cups cărrots, (230g) 1-inch pieces
- 1 pound băby red potătoes, (454g) cut in hălf
- 1 eăr corn, cut into 4 pieces
- 2 tăblespoons roughly chopped gărlic, (20g)
- 1 1/4 cup unsălted chicken stock, (300ml)
- 3 tăblespoons ăll-purpose flour, (26g)
- 1 tăblespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemăry
Instructions
- Trim excess skin ănd făt from the chicken thighs.
- Seăson both sides of chicken with sălt ănd pepper.
- Heăt ă lărge săute păn over medium-high heăt, once hot ădd 2 tăblespoons olive oil.
- ădd chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
- Flip chicken ănd cook 2 minutes, trănsfer to ă cleăn plăte.
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