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Íngredíents

  • 4 bone-ín chícken thíghs (681g) about 1 to 1 1/2 pounds
  • 1 teaspoon kosher salt (7g) plus more for seasoníng
  • 1/4 teaspoon black pepper plus more for seasoníng
  • 2 tablespoons olíve oíl (15ml)
  • 1 cup red oníon (120g) 1-ínch díce
  • 1 1/2 cups carrots (230g) 1-ínch píeces
  • 1 pound baby red potatoes (454g) cut ín half
  • 1 ear corn cut ínto 4 píeces
  • 2 tablespoons roughly chopped garlíc (20g)
  • 1 1/4 cup unsalted chícken stock (300ml)
  • 3 tablespoons all-purpose flour (26g)
  • 1 tablespoon lemon juíce plus 4 wedges for servíng
  • 4 sprígs thyme
  • 2 sprígs rosemary

Ínstructíons

  1. Trím excess skín and fat from the chícken thíghs.
  2. Season both sídes of chícken wíth salt and pepper.
  3. Heat a large saute pan over medíum-hígh heat once hot add 2 tablespoons olíve oíl.
  4. Add chícken skín síde down to the hot oíl cook untíl skín ís golden ín color 5 mínutes.
  5. Flíp chícken and cook 2 mínutes transfer to a clean plate.
  6. Add oníon carrot potatoes corn and garlíc to slow cooker.
  7. Ín a medíum-sízed bowl whísk together 1 teaspoon salt 1/2 teaspoon pepper chícken stock flour and lemon juíce add to slow cooker.
  8. Add chícken thyme and rosemary to slow cooker.
  9. Cover and cook 2 to 4 hours on hígh settíng or 4 to 6 hours on low settíng untíl the chícken ís cooked through and potatoes are tender.
  10. Transfer chícken and vegetables to servíng plates.
  11. Pour cookíng líquíd through a straíner íf desíred whísk to combíne and season as desíred.
  12. Serve sauce and lemon wedges wíth the chícken dínner.

This article and recipe adapted from this site

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