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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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In 'The French Slow Cooker' by Michele Scicolone Ingredients:
12 bone-in chicken thighs, skin removed |
salt |
fresh ground black pepper |
3 medium shallots, sliced |
2 bay leaves |
4 fresh thyme sprigs |
1/2 cup dry white wine or 1/2 cup chicken broth |
2 tablespoons sherry wine vinegar |
1 tablespoon honey |
12 dried black figs |
Directions:
1. Sprinkle the chicken all over with salt and pepper to taste.
2. Scatter half of the shallots in a large slow cooker.
3. Place the chicken in the cooker.
4. Tuck the bay leaves between the chicken pieces.
5. Scatter the remaining shallots and the thyme over all.
6. Stir together the wine, vinegar, and honey and pour the mixture over the chicken.
7. Cover and cook on LOW for 5 hours, or until the chicken is tender and cooked through.
8. While the chicken is cooking, place the figs in hot water to cover for at least 30 minutes; drain the figs.
9. Remove the chicken pieces to a serving platter and cover to keep warm.
10. Discard the bay leaves.
11. Pour the cooking juices into a small skillet and add the figs.
12. Bring the liquid to a boil and cook over high heat until reduced and slightly syrupy.
13. Pour the sauce and figs over the chicken and serve hot.
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