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Categories:
chicken thighs flour vegetable oil carrots onion tomato paste sherry wine water lemon juice oregano garlic
Viewed: 93 - Published at: 8 years agoIngredients
- 6 boneless skinless chicken thighs, quartered
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 3 carrots, sliced
- 1 large onion, cut into eighths
- 4 tablespoons tomato paste
- 1/2 cup sherry wine or 1/2 cup apple juice
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons oregano
- 1 teaspoon minced garlic cloves or 1 teaspoon bottled garlic
Method
- Combine chicken and flour; toss to coat evenly.
- Heat oil in a skillet over medium heat; brown chicken until golden. (Note: I actually did this step in the crock pot, as my crock pot has a rice cooker function that gets hot enough to brown.).
- Place browned chicken in crock pot. Stir in remaining ingredients.
- Cover and cook on low heat setting up to 8 hours or 4 - 5 hours on high.
