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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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From The Art of the Slow Cooker Ingredients:
1/3 cup flour |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 teaspoons poultry seasoning |
4 lbs skinless chicken thighs, bone in |
2 -3 tablespoons extra virgin olive oil |
1 onion, chopped |
1 lb mushroom, cut in thick slices |
2 garlic cloves, minced |
1/4 teaspoon dried oregano |
1 teaspoon chopped fresh rosemary |
1 cup chicken broth |
1 cup canned diced tomato, drained |
1 tablespoon minced anchovy fillets or 1 tablespoon anchovy paste |
2 tablespoons chopped fresh parsley |
Directions:
1. Mix the flour, salt, pepper, and poultry seasining and coat chicken thighs in mixture. Pat off excess and reserve the seasoned flour.
2. Heat 1 tablespoon oil in a large skillet over medium high heat. Brown chicken in batches, about 3 minutes per side. Do not crowd the pan, and add more oil if the pan becomes dry.
3. Transfer chicken to a slow cooker as it browns.
4. Add more oil to skillet and heat over medium. Add the onion and mushrooms and saute until tender. Add the garlic, oregano, and rosemary and saute another minute, just until fragrant.
5. Add the reserved seasoned flour and stir until the vegetables are coated. Add the broth and tomatoes and heat until thickened, stirring often and scraping any browned bits from the bottom of the pan. pour into slow cooker and cover. Cook for 3 to 4 hours on high, or 5 to 8 hours on low, until chicken is easily pierced with a fork,.
6. Remove chicken to a platter with a slotted spoon. Stir in anchovy and parsley into the sauce. Simmer for 5 minutes. Spoon sauce over chicken and serve with rice, pasta, or crusty bread to soak up the juices.
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