Entrees
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Makes 4 to 6 servings
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Makes 4 to 6 servings
carb. 9g
pro. 44g
fat 19g
sat. fat 5g
chol. 153mg
sod. 311
calc. 66mg
fiber 1g
Ingredients
2½ pounds chicken thighs (about 8 to 10), skinless, bone-in 1 teaspoon herbes de Provence ¼ teaspoon red pepper flakes ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons fresh lemon juice 3 teaspoons extra virgin olive oil cooking spray 40 cloves garlic, peeled 1 celery stalk, sliced 1 cup sliced onion and/or shallots ¼ cup white vermouth or dry white wine 3 tablespoons nonfat, low-sodium chicken stock freshly chopped parsley
Preparation
In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery and onions in pot. Pour in wine and chicken stock. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chopped parsley for garnish.
