Ingredients
The following ingredients have 4 Servings
- 8 chicken thighs (bone-in, skin-on)
- 1½ tablespoons olive oil
- salt and pepper to taste
- 3 pounds red potatoes (cut into 2" chunks)
- 1 jar (3.5 ounces capers, undrained)
- 3 large shallots (peeled and minced)
- 3/4 cup white wine
- 2 cups chicken broth
- 3 tablespoons butter
- 2 teaspoons dried thyme
- 1 tablespoon fresh lemon juice
Instruction
- Season the chicken thighs on both sides with salt and pepper to taste.
- In a large skillet over medium/high heat, brown the chicken thighs on both sides, four at a time.
- Place four chicken thighs in the bottom of a slow cooker.
- Top the thighs with half of the cut up potatoes. Season the potatoes with salt and pepper.
- Top the potatoes with the remaining browned chicken thighs and the remaining potatoes that have been seasoned with salt and pepper.
- Pour the capers over the potatoes in the cooker and top evenly with the shallots.
- Add the wine to the skillet and over medium/low heat, stir in the chicken broth making sure to scrape up the browned bits from the bottom of the pan.
- Stir in the thyme and butter until melted.
- Pour the pan sauce over the chicken and potatoes in the slow cooker.
- Cover and cook on low for 8 hours.
- Right before serving add the fresh lemon juice and stir.
- Remove the chicken and potatoes with a slotted spoon and serve.