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Kitfort KT Slow Cooker Herbal Chicken 2010

Kitfort KT Slow Cooker Herbal Chicken 2010

Category: Meat dishes
Kitfort KT Slow Cooker Herbal Chicken 2010

Ingredients

Chicken thigh 800 g
Salt, black pepper taste
Vegetable oil 1 tbsp. l.
Onion 1/4 pcs
Garlic 2 cloves
Bay leaf 1
Lemon juice, or dry white wine 50 ml
Water, or chicken broth 50 ml
Thyme, dried oregano 1/4 tsp each

Cooking method

  • The recipe from the book The New Slow Cooker, I translated it, converted it to a volume of 3.5 liters, simplified it by taking + white instead of broth. dry wine + wine vinegar just half water with lemon juice and replaced fresh thyme + oregano with dry one and took my own photos
  • COMPOSITION OF PRODUCTS:
  • Chicken thighs with skin and bones -800 g
  • Salt and ground black pepper - to taste
  • Vegetable oil - 1 tbsp. l.
  • 1/4 onion, finely chopped (I didn't have one)
  • 2 cloves of garlic, divided
  • 1 / 4h l. dry thyme
  • 1/4 tsp dry oregano
  • 1 bay leaf
  • 50 ml lemon juice, or 45 ml dry white wine + 5 ml wine vinegar
  • 50 ml water, or broth
  • HOW TO COOK:
  • Prepare all ingredients.
  • Wash thighs, DRY WELL WITH PAPER TOWELS, remove all visible grease and excess skin, salt and pepper
  • Heat the vegetable oil well in a frying pan, put the thighs skin side down and fry them until golden brown only on the side where the skin is. Do not override them.
  • Place on paper towels, remove fat and transfer to the bowl of the cooker's words. Place the meat in one layer, skin side up
  • (I turned Keith on MIN a little ahead of time to warm up the bowl a little)
  • Drain all the fat from the pan, put onions, garlic, herbs and bay leaf on it and fry for literally 2 minutes, just to reveal the smell. Pour juice and water (or wine with broth) into a frying pan and let what has stuck to the bottom dissolve in it. Pour this liquid into a bowl over the chicken pieces.
  • Cover and cook for 3 hours per MIN
  • The meat is slow-cooked soft and juicy, and the sauce is pleasantly sour, BUT FAT.
  • Put the meat on a dish, strain the sauce and remove the fat.
  • Pour the sauce over the portions of meat, and put potato salad on top or on the side (I poured the sauce, it is still a bit fat for me, since the broiler meat is fatty in itself)
  • It's a pity that I spoiled the presentable look of the dish when I let the skin stick to the frying pan and tear
  • The next day, the meat is somewhat reminiscent of boiled pork and is perfectly cut into a sandwich.

The dish is designed for

5 pieces

Time for preparing:

3 hours

Cooking program:

MIN

Gaby
Oksanochka, I can tell that the recipe is delicious and that it’s still cold cut into sandwiches, class. I really have a baby, I don't even know how many hips will fit in there at all, but skin up, I think only two.
Thanks for the translation and adaptation of the recipe.
brendabaker
Gaby,
Vika, good health, I think that the taste will be richer with wine, but I liked it with lemon juice, then I also want to try it with fresh sour apple.
 

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