Chicken Balsamico With Yukon Gold Potatoes |
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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
6 medium yukon gold potatoes, quartered |
8 slices bacon, cut into 1/2-inch pieces |
8 chicken thighs, skin removed |
salt |
fresh ground black pepper |
2 tablespoons finely chopped fresh rosemary |
8 garlic cloves, quartered |
1 cup balsamic vinegar |
1/2 cup chicken broth |
salt |
fresh ground black pepper |
Directions:
1. Put the potatoes in the insert of a 5- to 7-quart slow cooker.
2. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
3. Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
4. Brown the chicken on all sides, 12-15 minutes.
5. Add the rosemary and garlic and saute for 1-2 minutes.
6. Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
7. Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
8. Season with salt and pepper.
9. Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
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