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
  • 2 - 1/2 lbs chicken thighs, bone in skin on
  • 1- 1/2 tsp (3 cloves) garlic, minced
  • Coq au Vin blend
  • 1/3 cup lemon juice
  • 1/2 cup chicken broth
  • 24 Kalamata olives
  • * optional 1 lb baby potatoes
  • * slices of fresh lemon to serve

Instructions

  1. Slow Cook: 1) Heat oil in a heavy saucepan & brown chicken in two batches; transfer chicken to cooker. 2) Stir in the garlic; sprinkle with Coq au Vin blend 5) Pour lemon juice & broth over chicken mixture 6) Add olives, potatoes (if using) 7) Cover and cook on LOW: 6-7 hrs or HIGH: 3 hrs.
  2. Pressure Cook: 1) Heat oil on sauté function & brown chicken in two batches, remove chicken onto a plate. 2) Turn off sauté function & stir in the garlic 3) Add chicken pieces back to the cooker 4) Sprinkle with Coq au Vin blend 5) Pour lemon juice & broth over chicken mixture 6) Add olives, potatoes (if using) 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 & broth over the chicken mixture; add the olives, potatoes (if using). 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

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.