Preparation

1. 1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F.
2. 2. Season the chicken thighs on both sides with 1 teaspoon of salt and all of the pepper. Dredge the chicken thighs in flour
   to lightly coat.
3. 3. Once unit is heated, put about half of the chicken, skin side down, into the hot cooking pot (usually about 6 thighs fit in the skillet at a time. You do not want to crowd the pan, because the chicken will not brown properly). Brown on both sides, about 6 to 8 minutes per side. Chicken will release from the pot once it has browned. Reserve. Repeat with remaining chicken thighs.
4. 5. Reduce heat to 350°F. Sauté onions and garlic for 6 to 8 minutes until softened. Stir in the rosemary sprigs and remaining ½ teaspoon of salt. Add the lemon juice, scraping up any brown bits that may remain on the cooking surface with a wooden spoon. Let juice come to a boil and reduce by half, about 5 minutes. Add the chicken broth and lemon zest and let come to a boil.
5. 6. Nestle the browned chicken thighs in the onion mixture (it is okay for them to overlap). Place lemon slices on top of the chicken.
6. 7. Switch unit to Slow Cook on High for 2 hours. Cover and cook until thighs are cooked through (165° to 170°F) and very tender.
7. 8. When time has expired, unit will switch to Keep Warm. Garnish with the chopped rosemary. Serve immediately in shallow bowls with rice or mashed potatoes.