Corsican Chicken
Country Woman
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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.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4-1/2 hours
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:
In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth or orange juice. Cover and cook on low for 4-5 hours or until chicken juices run clear. Add the olives and orange peel. Cover and cook on high for 30 minutes.
Remove chicken and keep warm. Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until smooth. Pour over chicken. Sprinkle with basil, pimientos and parsley. Yield: 6-8 servings.