Jumping back into the grey cold Seattle climate called for a nice crock pot meal this weekend. Thanks to my friend Carey, I now own a copy of "Slow Cooker: The Best Cookbook Ever" and each recipe really DOES look like the best ever. Here's the first recipe I am making, pictures and reviews to come soon since it's still cooking, but the house smells amaaaazing.
Chicken Balsamico with Yukon Gold Potatoes
6 medium Yukon gold potatoes, quartered
8 strips bacon, cut into 1/2 inch pieces
8 chicken thighs, skin removed
salt and pepper
2 tbsp chopped fresh rosemary
8 cloves garlic, quartered
1 c. balsamic vinegar
1/2 c. chicken broth
1) Put the potatoes into slow cooker. Cook bacon in large skillet until crisp and remove to paper towels to drain, leaving drippings in pan.
2) Sprinkle chicken with salt & pepper and add to bacon drippings in skillet.
3) Brown the chicken on all sides (12-15 min). Add rosemary and garlic and saute for 1-2 min. Pour in vinegar and scrape bottom of pan to deglaze, then pour all contents into slow cooker.
4) Add the broth. Cover and cook on high for 3 hours or on low for 5-6 hours. Season with salt and pepper and sprinkle bacon on top before serving.
Bon Appetit!
1 comment:
So good. I have made this so many times. Some suggested modifications. Get chicken thighs with no skin or bones. You still get lots of flavor but it less work to eat. :) Also, I have added carrots because I love carrots and it doesn't really feel like a one pot meal unless there are two veggies. :)
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