PROVENCAL LEMON AND OLIVE CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



PROVENCAL LEMON AND OLIVE CHICKEN image

Categories     Chicken

Yield 8

Number Of Ingredients 11

2 cups chopped onion
8 skinless chicken thighs (about 2 1/2 pounds)
1 lemon, thinly sliced and seeds removed
1 cup pitted green olives
1 TBS olive brine from jar or white vinegar
2 tsp herbes de Provence
1 bay leaf
1/2 tsp salt
1/8 tsp black pepper
1 cup chicken broth
1/2 cup minced fresh parsley

Steps:

  • 1 Place onion in crock pot. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbs de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. 2 Cover; cook on LOW 5-6 hours or on HIGH 3-3 1/2 hours or until chicken is tender. Stir in parsley before serving.

There are no comments yet!