Rosemary Chicken With Potatoes
"This simple rustic dish will make you feel like you're dining in a bistro in Paris."
Servings 6
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 small red potatoes, halved
- 1 medium leek (white and pale green parts only), cleaned and sliced into 1" pieces
- 6 sprigs rosemary, divided
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/4 cup capers
Instructions
- Heat olive oil in a large skillet over medium heat until hot but not smoking. Add chicken and season with salt and pepper. Cook 5 minutes on each side.
- Place potatoes and leek in a 4-5 quart slow cooker. (I used a 6- quart cooker and it was fine.). Top with 5 rosemary sprigs and garlic.
- Place chicken thighs on rosemary. Pour broth over chicken and potatoes.
- Cover and cook on high 3-4 hours or until juices run clear from chicken. Arrange on a serving dish. Sprinkle with capers just before serving and garnish with remaining rosemary sprig.