Cherry Chai Chicken (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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From Sandra Dee Ingredients:
2 1/2 lbs chicken thighs (without skin ) |
salt & freshly ground black pepper |
1 cup frozen pitted cherries |
1 cup frozen chopped onion |
2 chai tea teabags |
1/2 cup cherry preserves |
1/2 cup port wine |
hot cooked egg noodles (optional) |
Directions:
1. Preheat broiler. Line a baking sheet with
2. aluminum foil; set aside. Trim fat from chicken.
3. Place chicken thighs, skin sides up, on prepared
4. baking sheet.
5. Sprinkle with salt and pepper. Broil 6 inches
6. from heat for 10 minutes or until skin is golden
7. and begins to crisp (this step may be omitted,
8. but it produces a better-flavored dish).
9. In a 4 to 5 quart slow cooker, layer cherries,
10. onion, and tea bags. Add chicken. In a small
11. bowl, stir together preserves and wine. Pour
12. over chicken.
13. Cover and cook on Low 4 to 6 hours. Remove
14. chicken to a serving platter; cover with
15. aluminum foil to keep warm.
16. Remove tea bags from slow cooker; transfer
17. cherry mixture to a small saucepan.
18. Over high heat, bring cherry mixture to a boil.
19. Cook until mixture is reduced by half, stirring
20. occasionally.
21. Serve chicken on top of noodles (optional).
22. Spoon cherry mixture over chicken.
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