This one wasn't a hit with the kids.. but I like it and even ate the leftovers cold the next day in a salad!
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 8 bone-in, skin-on chicken thighs
- Salt and ground black pepper
- 1 1/2 pounds baby potatoes
- 1 small onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 1/4 cup honey
- 1/4 cup chicken stock or water
Preparation
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion and garlic in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Served with steamed vegetable.
Serves 4
2 comments:
Nice!! I'm going to have to try the chicken. And the muffins look amazing especially as they are gluten free (I found it really hard to do "good" baking when we were gluten free.
Love the photos!!
I find the prepackaged stuff really dry.. I really like Bob's RedMills All purpose flour but I can only find it in a few place or order it on line..
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