Corsican Chicken
Corsican Chicken
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
YIELD: 8 servings.
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
Ingredients
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3 tablespoons butter, softened
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2 tablespoons herbes de Provence
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1 teaspoon salt
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2 garlic cloves, minced
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1/2 teaspoon coarsely ground pepper
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2 pounds boneless skinless chicken thighs
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1 large onion, chopped
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1/2 cup oil-packed sun-dried tomatoes, julienned
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1 can (10-1/2 ounces) condensed beef consomme, undiluted
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1/2 cup dry vermouth or orange juice
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1/2 cup pitted Greek olives, quartered
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1 teaspoon grated orange zest
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2 teaspoons cornstarch
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1 tablespoon cold water
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Optional: 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos
Directions
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1.
In a small bowl, combine butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
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2.
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.
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3.
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.
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4.
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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