 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
|
In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
10 chicken thighs, skin removed |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons extra-virgin olive oil |
2 tablespoons unsalted butter |
2 medium onions, coarsely chopped |
3 garlic cloves, minced |
2 teaspoons dried thyme |
1 cup red wine |
1 (15 ounce) can crushed tomatoes, with their juice |
1/2 cup finely chopped fresh italian parsley |
Directions:
1. Sprinkle the chicken evenly with salt and pepper.
2. Heat the oil in a large skillet over medium heat.
3. Add the chicken and brown on all sides.
4. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
5. Melt the butter in the same skillet.
6. Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
7. Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
8. Transfer the contents of the pan to the slow cooker insert.
9. Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
10. Skim off any fat from the top of the sauce.
11. Stir in the parsley and serve from the cooker set on warm.
|
|