Today I bring you a dish I’ve made 3 times in the last 2 months. It’s really good. Really, really good! And easy. The flavor profile is outstanding… chicken, potatoes, olives, pepperoncini, lemon, onion…
The original recipe is for a slow cooker/crockpot. I made it in mine for preparation number 3. I also made it on the stove top (first time) and in the oven (second time). It was a success each time. We honestly didn’t taste a difference between the preparation methods.
I feel it’s easier to cook stovetop or in the oven for one simple reason…one dirty pot.
You see, if you prepare it in your slow cooker/crockpot, you will have to dirty a pan to brown the chicken stove top first. Unless, of course, your slow cooker has a “brown” setting.
This dish is certainly appropriate for guests (it was in my house on two occasions). It’s also perfect for a weeknight family meal.
The recipe that follows is for chicken thighs, though feel free to use your favorite parts. I highly recommend using skin on and bone in chicken, no matter the parts used. I used thighs, legs and breasts in order to please everyone at the table.
Finally, I feel I must apologize for the photos… sometimes time just won’t allow for the perfect photo shoot. After three preparations and three attempts to photograph the dish, hungry diners and lack of natural light won the battle.
Don’t let the photos scare you away…the dish is fantastic!
1½ pounds Yukon gold potatoes, sliced ¼- inch thick
3 Tablespoons olive oil, divided use
3 pounds bone-in, skin-on chicken thighs
Black pepper to taste
2 Tablespoons all-purpose flour
1 sweet onion, halved and thinly sliced
2 cloves garlic, minced
1/4 cup dry white wine
1 cup chopped pepperoncini (Italian pickled peppers)
1 cup pitted Kalamata olives
1 whole lemon, cut into 8 wedges
2 sprigs fresh rosemary
1/2 cup low-sodium chicken broth or stock
Slow Cooker Directions:
In a large (6-quart) slow cooker, toss the potatoes with 1 Tablespoon of the oil and 1/2 teaspoon of salt. Season the chicken (both sides) with salt and pepper.
In a large skillet over medium-high, heat the remaining 2 Tablespoons of oil. Dip half the chicken in the flour, shaking off the excess, and add the pieces to the skillet, skin side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer the chicken to the slow cooker, placing it on top of the potatoes, skin side up. Repeat the process with the remaining chicken and flour.
Pour off all but 2 Tablespoons of any fat left in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the mixture to the slow cooker. Return the skillet to high heat and add the wine, stirring and scraping to deglaze the pan and loosen any stuck bits. Simmer until the wine is reduced by half, then add to the slow cooker.
Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on low for 4½ hours or high for 2½ hours. Transfer the chicken and potatoes to serving plates, making sure each portion includes olives, a lemon wedge and sauce.
Preheat oven to 350°F.
In a large Dutch oven, heat 2 Tablespoons of the oil over medium to medium high heat. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour. Cook in batches until golden brown (about 10 minutes). Transfer chicken to a plate.
Pour off all but 2 Tablespoons of any fat left in the Dutch oven, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the mixture to the plate holding the browned chicken.
Return the Dutch oven to high heat and add the wine, stirring and scraping to deglaze the pan and loosen any stuck bits. Simmer until the wine is reduced by half.
Add the potatoes with the remaining 1 Tablespoon of oil to the deglazed Dutch oven. Toss to coat the potatoes. Return the chicken and onions to the pot.
Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook in the preheated oven for 1-1½ hours, or until chicken and potatoes are tender. Transfer the chicken and potatoes to serving plates, making sure each portion includes olives, a lemon wedge and sauce.
Recipe Via The Detroit Free Press, here.