Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra-virgin olive oil
- 8 bone-in, skin on chicken thighs
- salt and pepper
- 1 1/2 pounds baby potatoes
- 1 small onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 4 to 5 sprigs thyme, leaves picked and chopped
- 1/4 cup honey
- 1 lemon, thinly sliced
- 1/4 cup chicken stock
- zest of 1 lemon, cut into strips
- 1/4 cup flat leaf parsley, finely chopped
- 1/2 cup pine nuts, toasted
- Balsamic drizzle*
Instruction
- Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper and brown in the hot oil for a minute or two on each side.
- Place the potatoes in the bottom of the slow cooker. Add the onion, garlic, and thyme. Season with salt and pepper. Add the chicken to the slow cooker and drizzle with the honey. Lay the lemon slices on top. Add the stock, put the cover on the slow cooker, and cook until the chicken is cooked through, 4 hours on high or 6-8 hours on low.
- Serve each portion topped with lemon zest, parsley, pine nuts and balsamic drizzle.
- *You can buy balsamic drizzle at the store, or you can make your own. To make your own, pour some balsamic vinegar in a pan and add a little bit of brown sugar. Let it come to a simmer and cook until it has reduced down by about half.
