Recipe Category: Dinner
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Ingredients
- 1 small lemon 1 tsp of rind and 1
- 1 tbsp of juice
- 1 3/4 cups coarsely chopped onion
- 1/4 cup pitted Kalamata olives, halved (12 olives)
- 2 Tbsps. drained capers
- 1 (14 5-oz ) can whole plum tomatoes, drained and coarsely chopped
- 12 bone-in chicken thighs about 3 lbs , skinned
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil
- chopped fresh rosemary (optional).
- chopped fresh parsley (optional).
Method
- Leave the lemon rind covered in a refrigerator
- Mix the onion, olives, tomatoes, capers with the lemon juice in a crock pot
- Season the chicken thighs with pepper
- Pour oil into a skillet and heat well
- Place half the quantity of the chicken in the pan and cook for about 2-3 minutes per side
- Place the cooked chicken in the crock pot
- Brown the rest of the chicken in the same way in the heated pan
- Cover with lid and cook for 4 hours on low until the chicken is cooked
- Remove the chicken onto serving dishes
- Mix the refrigerated rind with the sauce and splash the sauce over the chicken
- Can be served garnished with rosemary or parsley
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