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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. I set the table with warm, sunny Mediterranean shades and patterns that look gorgeous with this colorful meal. Ingredients:
3 tablespoons butter, softened |
2 tablespoons herbes de provence |
1 teaspoon salt |
2 garlic cloves, minced |
1/2 teaspoon coarsely ground pepper |
2 pounds boneless skinless chicken thighs |
1 large onion, chopped |
1/2 cup oil-packed sun-dried tomatoes, julienned |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
1/2 cup dry vermouth or orange juice |
1/2 cup pitted greek olives, quartered |
1 teaspoon grated orange peel |
2 teaspoons cornstarch |
1 tablespoon cold water |
2 tablespoons minced fresh basil |
2 tablespoons diced pimientos |
2 tablespoons minced fresh parsley |
Directions:
1. In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
2. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes.
3. Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
4. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley. Yield: 6-8 servings.
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