Ingredients

The following ingredients have 4 Servings
  • 8-10 boneless (skinless chicken thighs)
  • 1-2 tablespoons extra virgin olive oil
  • 1 16 ounce package frozen white pearl onions
  • 8 ounces white button mushrooms (quartered)
  • 5 garlic cloves (minced)
  • 2 stems fresh rosemary
  • 1 bay leaf
  • ¾ cup balsamic vinegar
  • 1 cup chicken stock
  • 3 tablespoons tomato paste
  • ¼ cup brown sugar
  • kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • ½ cup pomegranate seeds
  • ¼ cup flat leaf parsley leaves (torn or chopped)

Instruction

  • Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
  • Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
  • Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
  • Garnish the chicken with pomegranate seeds and parsley and serve immediately with rice, mashed potatoes or other grain and balsamic sauce.