Rachael Ray: Rachael's Daytime Talkshow

By tori420d

Ingredients

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• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 8 bone-in, skin-on chicken thighs
• Salt and ground black pepper
• 1 1/2 pounds baby potatoes
• 1 small onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 4 to 5 sprigs thyme, leaves picked and chopped
• 2 lemons, thinly sliced
• 1/4 cup honey
• 1/4 cup chicken stock or water
• To finish:
• Zest of 1 lemon, cut into strips
• 1/2 cup flat-leaf parsley, chopped
• 1/2 cup pine nuts, toasted
• Balsamic drizzle

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: Serves 4

Preparation

In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

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In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.