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Send a Meal BlogFriday, September 24 2010
Ingredients
12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
Nutrition Facts
Calories 490, Total Fat 13.5 g, Saturated Fat 3 g, Cholesterol 235 mg, Sodium 445 mg, Carbohydrate 33 g, Fiber 3 g, Protein 57 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet      Comments:
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