Zen of Slow Cooking

Servings:
4-6
Prep time:
00:05
1 Rating
5

A simple lemon chicken recipe with a zing!

Ingredients

  • 2 tbsp olive oil
  • Coq au Vin blend
  • 3 tsp (6 cloves) garlic, minced
  • 2-1/2 lbs chicken thighs, bone in, skin-on
  • 1/3 cup lemon juice, plus 1 lemon, sliced
  • 24 Kalamata olives
  • Note: For pressure cook, add an additional 1/3 cup water to the cooker

Instructions

  1. Slow Cook: 1) In a small bowl mix the olive oil, Coq au Vin blend & garlic and rub onto the chicken pieces. 2) Transfer chicken mixture to the cooker. 3) Stir in the lemon juice; lay the lemon slices on top of the chicken; add the olives. 4) Cover and cook on LOW: 6-7 hrs or HIGH: 3 hrs.
  2. Pressure Cook: 1) In a small bowl mix the olive oil, Coq au Vin blend & garlic and rub onto the chicken pieces. 2) Transfer chicken mixture to the cooker. 3) Stir in the lemon juice and water; lay the lemon slices on top of the chicken; add the olives. 4) Secure the cooker lid; seal pressure valve; cook on Manual/Pressure for 15 minutes. 5) Vent with Quick Pressure Release.
  3. Oven Cook: 1) Preheat the oven to 350 degrees. 2) In a small bowl mix the olive oil, Coq au Vin blend & garlic and rub onto the chicken pieces. 3) Transfer chicken mixture to a shallow ovenproof dish. 4) Pour the lemon juice over the chicken mixture; lay the lemon slices on top of the chicken; add the olives. 5) Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 45 - 50 minutes or until the internal temperature of the chicken reaches 165°F.

Tips

Extras: Add 1lb whole, baby potatoes to the oven cooked version for a full meal

Sauce: If you prefer a thicker sauce, mix 2 tbsp corn starch with 2 tbsp cold water & stir into the juices in the bottom of the cooker.