Recipe: Crockpot chicken thighs with saki and garlic
- Feb 27th 2014
This was Monday’s dinner, it was easy and delicious. Here’s the recipe.
I love crockpots, they’re really forgiving. No need to be really anal about measurements either, we’re not baking. Just turn it on and walk away, no basting, nothing! Actually it’s better to leave it alone as once the top’s opened the heat gets out and it takes a while to reheat.
- 1 yellow onion, chopped
- 7 cloves of garlic, minced
- About a cup of saki
- Around 2 tablespoons of soy sauce
- A pinch of salt
- 1 bay leaf
- A pat of butter
- Some chicken thighs
- Optional- Some fresh, whole parsley
And you’re gonna do this:
- Take the onion, garlic, saki and soy sauce and put it in the crockpot.
- Grab your chicken thighs and remove some of spare fat (I kept the skin on to see what would happen, I didn’t brown it either).
- One at a time, take a thigh and roll it around in the mixture in the crockpot, once you’ve done all of them, lay the thighs on top of the onion/ garlic mixture in the pot.
- Put in the bay leaf and a pat of butter on top of the thighs.
- If you like, take a few sprigs of parsley and put on top of the chicken, cover and get ready to cook.
- The thighs I got were really big, so I set the crockpot to low and let it cook 7 hours.
These were delicious, really moist and just falling off the bone, I served it with sauteed greens and roast root veggies. I didn’t want to brown first to see what would happen, basically the skin is thrown away after cooking. I like using the skin and fat for flavor but I’m sure you could do this with skinless meat as well. They weren’t greasy at all, just amazing.
What’s your favorite thing to make in a crockpot?