1 Tbsp vegetable oil
1 lb baby Yukon Gold potatoes
2 medium onions (cut into thin wedges)
4 garlic cloves (minced)
1/4 cup honey
2 Tbsp fresh lemon juice
2 Tbsp cornstarch
1 Tbsp coarsely chopped fresh rosemary, plus sprigs for garnish
1 tsp salt
1/4 tsp freshly ground pepper
Rinse chicken and pat dry. (I like to use boneless, skinless chicken breasts instead of thighs.) Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
Place the potatoes, onion and garlic in slow cooker; top with chicken.
Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. cover and cook 6 -8 hours on low or 3 - 4 hours on high. Serve garnished with rosemary sprigs, if desired.
No comments:
Post a Comment