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. —Mary Bergfeld, Eugene, Oregon
Corsican Chicken
herbes de Provence
Corsican Chicken
Prep Time
20 min
Cook Time
4 hours 30 min
Yield
8 servings
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 zest
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Optional: 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos
Directions
- In a small bowl, combine 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. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes.
- Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
- Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.
Nutrition Facts
3 ounces cooked chicken with 3 tablespoons olive mixture: 287 calories, 16g fat (5g saturated fat), 89mg cholesterol, 808mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein.
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