Recipe for chicken thighs and potatoes with honey and lemon, all made in the slow cooker.
Ok, I have to say first off that I am having an off week. I actually made this recipe last week, but when I decided to do yesterday’s recipe, I knew I couldn’t post this recipe today. First of all, because that would make 3 chicken recipes in a row. And second, this recipe and yesterday’s recipe have almost identical ingredients. (I guess this is a flavor combination I really like!) Well, I had a recipe picked out to make for today. And then this week, a bigger blog posted a very similar recipe to what I was going to make. I could have still totally made it, but it’s one of those recipes that are kind of unique, and I didn’t want to seem like the girl that is always late to the party. (childish, I know…) So I picked out a different recipe. It called for dulce de leche. I decided to take a shortcut since I was having a crazy week, and decided to buy it store bought instead of making it. Well, yesterday I go to make the recipe, open up the can of dulce de leche, only to discover…
it’s not dulce de leche.
I obviously can’t read Spanish, because it was plain old sweetened condensed milk.
So, I start turning that sweetened condensed milk into dulce de leche. And then the clouds roll in. And it starts raining. By this point, it’s about 3pm yesterday, but it looks like it’s 7pm because it’s so dark. I know that even if my dulce de leche was finished, the lighting just wasn’t cooperating for pictures.
And so that leads me to why I posting another chicken recipe. Another chicken thigh recipe. With honey. And balsamic. I had bookmarked this recipe a long time ago. I’ve been relying on the slow cooker on Sundays since church doesn’t get out until 4, and I decided to try out this one. It went on the menu, and ingredients were bought. Then that morning, I decided to get online and see if there were any reviews. Ummm, I started thinking that I should have read the reviews to start off with. I have never seen a RR recipe with so many bad comments. Most people said it was too lemony, or that it ended up bitter or bland. But, it was on the menu and I didn’t have anything else planned, so I decided I’d still go for it but change a few things. I ended up cutting the lemon in half, and putting the lemon on the chicken instead of on the bottom with the potatoes like the recipe stated. But maybe my tastes are different than a lot of peoples, because I thought my version didn’t have quite enough lemon flavor!! I didn’t taste any bitterness at all, which I was glad for.
Some other people complained that this recipe was bland, but I thought the balsamic drizzle made it anything but bland. Without it, I could see how this would be bland. But I thought it had tons of flavor with the drizzle!
Was it my favorite RR recipe? No. But we ate all of it. Which is actually saying a lot in our house. (We’re not always the best at leftovers. But this was cleaned out!) And it was so easy and economical that I really can’t complain. So there it is – another chicken recipe. I promise I won’t post anymore….for at least 2 days!! 🙂
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- 2 tablespoons extra-virgin olive oil
- 8 bone-in, skin on chicken thighs
- salt and pepper
- 1 1/2 pounds baby potatoes
- 1 small onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 4 to 5 sprigs thyme, leaves picked and chopped
- 1/4 cup honey
- 1 lemon, thinly sliced
- 1/4 cup chicken stock
- zest of 1 lemon, cut into strips
- 1/4 cup flat leaf parsley, finely chopped
- 1/2 cup pine nuts, toasted
- Balsamic drizzle*
- Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper and brown in the hot oil for a minute or two on each side.
- Place the potatoes in the bottom of the slow cooker. Add the onion, garlic, and thyme. Season with salt and pepper. Add the chicken to the slow cooker and drizzle with the honey. Lay the lemon slices on top. Add the stock, put the cover on the slow cooker, and cook until the chicken is cooked through, 4 hours on high or 6-8 hours on low.
- Serve each portion topped with lemon zest, parsley, pine nuts and balsamic drizzle.
- *You can buy balsamic drizzle at the store, or you can make your own. To make your own, pour some balsamic vinegar in a pan and add a little bit of brown sugar. Let it come to a simmer and cook until it has reduced down by about half.
adapted from the Rachael Ray Show