Here is a scrumptious treat from the No Time to Cook cookbook. I've been toying with this idea for months and have decided to add this as one of our cookbooks on the above tabs.
Thrifty meals like this want to keep you out of the fast food lane because they are so intoxicating. Winn Dixie had thighs on sale this week for 79 cents a pound. How can you go wrong there?
3 lb. skin-on, bone-in chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tab. oil
1/2 cup onion, chopped
15 cloves garlic, peeled but left whole
1 tsp. dried thyme
3 bay leaves
1/3 cup white cooking wine
1 tsp. white vinegar
cooked rice
Pat chicken dry and season with salt and pepper. Heat oil on medium-high heat. Once oil is hot, add chicken searing in batches, about four minutes. Drain on paper towels.
Pour off most of the fat in pan. Keep heat on medium-high. Add onion, garlic, thyme, bay leaves. Saute until just changing color, about four minutes. Add whine and vinegar and dislodge any browned bits at the bottom of the pan.
Place chicken in bottom of slow cooker. Add vegetable mixture. Cook on low setting for three hours.
Transfer chicken to plate. Pour out braising mixture into small saucepan and let sit five minutes. Skim off fat.
Bring to a boil over high heat until syrupy and slightly reduced, about five minutes. Pour over chicken thighs.
Serve with rice.
Thrifty meals like this want to keep you out of the fast food lane because they are so intoxicating. Winn Dixie had thighs on sale this week for 79 cents a pound. How can you go wrong there?
3 lb. skin-on, bone-in chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tab. oil
1/2 cup onion, chopped
15 cloves garlic, peeled but left whole
1 tsp. dried thyme
3 bay leaves
1/3 cup white cooking wine
1 tsp. white vinegar
cooked rice
Pat chicken dry and season with salt and pepper. Heat oil on medium-high heat. Once oil is hot, add chicken searing in batches, about four minutes. Drain on paper towels.
Pour off most of the fat in pan. Keep heat on medium-high. Add onion, garlic, thyme, bay leaves. Saute until just changing color, about four minutes. Add whine and vinegar and dislodge any browned bits at the bottom of the pan.
Place chicken in bottom of slow cooker. Add vegetable mixture. Cook on low setting for three hours.
Transfer chicken to plate. Pour out braising mixture into small saucepan and let sit five minutes. Skim off fat.
Bring to a boil over high heat until syrupy and slightly reduced, about five minutes. Pour over chicken thighs.
Serve with rice.
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