DECIDEDLY DELICIOUS is a column that appears in our quarterly newsletter along with project highlights, new kitchen and bath product information or trends, and other interesting tidbits. DECIDEDLY DELICIOUS recipes have all been used by our staff and deemed worthy of repeating.

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This  recipe is casual for midweek, however can be dressed up for company by serving crusty bread, a nice bottle of wine and a quick mixed green salad.  Searing off the chicken is a CRUCIAL step – don’t skimp on the sear time – browned food is good food!  Mix the seasonings prior to applying to chicken and feel free increasing the amount of seasoning. Be careful with adding additional salt as you will be using Parmesan at the end of cook time which adds saltiness.  A friend found this recipe on Pinterest and it’s been a favorite ever since.  Will serve 4 people easily, or 6 light eaters.

8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 t ablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves (optional)

-Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
-Melt butter in a large skillet over medium high heat.
-Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside. Get a good solid sear on the chicken. Brown food is good food!
-Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste.
-Add chicken to the slow cooker in an even layer.
-Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
-Serve immediately, sprinkled with Parmesan and garnished with parsley.