3 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 teaspoon olive oil
½ cup unbleached, all-purpose flour
2 large onions, peeled, halved and sliced
4 garlic cloves, peeled, roughly chopped
2 rosemary sprigs
¹∕³ cup fresh lemon juice
½ cup chicken broth
2 teaspoons lemon zest
1 lemon, thinly sliced
chopped rosemary for garnish
Heat a 12-inch Cuisinart® skillet over medium heat.
Season the chicken thighs on both sides with ½ teaspoon of salt and ½ teaspoon of black pepper. Once skillet is hot add the olive oil so that it shimmers across the pan but does not smoke. Dredge half of the chicken thighs in flour to coat lightly. Place chicken in hot skillet skin side down. Brown on both sides about 5 to 7 minutes.
It is important not to move the chicken when it is first placed in pan; chicken will come loose once it is browned. Dredge remaining chicken and repeat. Reserve.
Pour all but 1 tablespoon of oil out of the skillet. Sauté onions and garlic for 2 to
3 minutes until softened. Stir in the rosemary sprigs and remaining ¼ teaspoon of
salt. Add the lemon juice to the skillet, scraping up any brown bits that remain on
the bottom with a wooden spoon. Let juice come to a boil and reduce by half. Add
the chicken broth and let come to a boil.
Add onion mixture to the ceramic pot of the Cuisinart® Slow Cooker, and stir in the lemon zest. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken.
Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Taste and adjust seasoning accordingly.
Serve in shallow bowls with rice or mashed potatoes.