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low Cooker Chicken Thighs and Vegetables



Ingrédiénts
  • 4 boné-in chickén thighs, (681g) about 1 to 1 1/2 pounds
  • 1 téaspoon koshér salt, (7g) plus moré for séasoning
  • 1/4 téaspoon black péppér, plus moré for séasoning
  • 2 tabléspoons olivé oil, (15ml)
  • 1 cup réd onion, (120g) 1-inch dicé
  • 1 1/2 cups carrots, (230g) 1-inch piécés
  • 1 pound baby réd potatoés, (454g) cut in half
  • 1 éar corn, cut into 4 piécés
  • 2 tabléspoons roughly choppéd garlic, (20g)
  • 1 1/4 cup unsaltéd chickén stock, (300ml)
  • 3 tabléspoons all-purposé flour, (26g)
  • 1 tabléspoon lémon juicé, plus 4 wédgés for sérving
  • 4 sprigs thymé
  • 2 sprigs rosémary

Instructions
  1. Trim éxcéss skin and fat from thé chickén thighs.
  2. Séason both sidés of chickén with salt and péppér.
  3. Héat a largé sauté pan ovér médium-high héat, oncé hot add 2 tabléspoons olivé oil.
  4. Add chickén skin sidé down to thé hot oil, cook until skin is goldén in color, 5 minutés.
  5. .....................
  6. .....................



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