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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Cook overnight in a slow cooker set to low or for 4 hours set to high, either way you end up with something incredibly delicious and homey tasting. Serve with long grain white rice or pasta. Ingredients:
4-6 chicken legs/ thighs with the bone in (can be either/or) |
1 medium onion |
3 cloves of garlic |
1 large can diced or crushed tomatoes, plus one small can |
1 bottle good beer (long trail works nicely) |
salt and pepper |
dried basil, oregano, red pepper flakes |
olive oil |
butter |
Directions:
1. Preheat Slow cooker on Low
2. Dice onion and garlic and set aside
3. Wash and dry chicken pieces
4. Heat medium frying pan on stove with 1 tbsp butter and 2 tbsp olive oil.
5. While pan is heating liberally sprinkle chicken with salt and pepper.
6. Brown chicken pieces until golden on the outside and place in slow cooker.
7. While pan is still hot add onion, garlic, dried herbs and red pepper flakes (as much as you like) and stir to pick up all the little brown chickeny bits left in the pan (you may need to add more oil at this point, but probably not). Cook until translucent (5 mins).
8. Add onions and garlic to slow cooker.
9. Add 1 more tbsp butter and olive oil to pan.
10. Add canned tomatoes to hot pan as well as bottle of beer.
11. Cook until slightly reduced and keep at a boil for about 3-5 mins. Salt and Pepper to taste.
12. Add to slow cooker and stir everything together. Depending on the size of your slow cooker, you may need to add more liquid to fully submerge chicken. In that case you can use more tomatoes, beer, chicken stock or even water. Don't add too much liquid or you will end up with a soupy consistency instead of a thick stew.
13. At high temperature setting cook for 4 hours or until chicken can fall easily off the bone. (Will take longer at lower temperature)
14. Turn off heat and enjoy or allow to rest and come to room temperature and refrigerate and enjoy for a couple of days.
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