Corsican Chicken

[nverland]

Corsican Chicken
Total Time Prep: 20 min. Cook: 4-1/2 hours Makes 8 servings

Ingredients

3 tablespoons butter, softened
2 tablespoons herbes de Provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
2 pounds boneless skinless chicken thighs
1 large onion, chopped
1/2 cup oil-packed sun-dried tomatoes, julienned
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup dry vermouth or orange juice
1/2 cup pitted Greek olives, quartered
1 teaspoon grated orange zest
2 teaspoons cornstarch
1 tablespoon cold water
2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional

Directions

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes.
Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.

Note
Look for herbes de Provence in the spice aisle.