DDFinal

 

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 is not your average slow cooker recipe!  Definitely above average and would make a lovely Sunday dinner with a salad and crusty bread.  It is delicious.  Make sure when you brown the chicken thighs you sear them in a preheated skillet for a hearty sear.  Also, in my opinion, double the seasoning.  Enjoy!  If you make this dish, let me know how you like it.     ~Laurie

8 bone-in, skin-on chicken thighs (2 thighs per person)
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

-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 3 minutes per side; drain excess fat and set chicken aside.
-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, if desired.