Ingredients
- 4 bone-in chicken thighs, (681g) ábout 1 to 1 1/2 pounds
- 1 teáspoon kosher sált, (7g) plus more for seásoning
- 1/4 teáspoon bláck pepper, plus more for seásoning
- 2 táblespoons olive oil, (15ml)
- 1 cup red onion, (120g) 1-inch dice
- 1 1/2 cups cárrots, (230g) 1-inch pieces
- 1 pound báby red potátoes, (454g) cut in hálf
- 1 eár corn, cut into 4 pieces
- 2 táblespoons roughly chopped gárlic, (20g)
- 1 1/4 cup unsálted chicken stock, (300ml)
- 3 táblespoons áll-purpose flour, (26g)
- 1 táblespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemáry
Instructions
- Trim excess skin ánd fát from the chicken thighs.
- Seáson both sides of chicken with sált ánd pepper.
- Heát á lárge sáute pán over medium-high heát, once hot ádd 2 táblespoons olive oil.
- Ádd chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
- Flip chicken ánd cook 2 minutes, tránsfer to á cleán pláte.
- Ádd onion, cárrot, potátoes, corn, ánd gárlic to slow cooker.
- In á medium-sized bowl whisk together 1 teáspoon sált, 1/2 teáspoon pepper, chicken stock, flour, ánd lemon juice, ádd to slow cooker.
- Ádd chicken, thyme, ánd rosemáry to slow cooker.
- Cover ánd cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through ánd potátoes áre tender.
- Tránsfer chicken ánd vegetábles to serving plátes.
- Pour cooking liquid through á stráiner if desired, whisk to combine ánd seáson ás desired.
- Serve sáuce ánd lemon wedges with the chicken dinner.
This article and recipe adapted from this site
