Ingredients
- 1 cup balsamic vinegar
- 1/2 cup honey
- 1/3 cup chopped fresh chives, divided
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 2 1/2 pounds skin-on, bone-in chicken thighs
- 1 1/2 pounds skin-on, bone-in chicken legs
- 2 tablespoons vegetable oil
- 3 medium sweet potatoes, peeled and cut lengthwise into eighths
- 1 large red onion, quartered
Directions
- In a medium bowl, combine balsamic vinegar, honey, 1/4 cup chives, lemon juice and garlic. Set aside.
- In a large resealable plastic bag, add flour, salt and pepper. Seal bag and shake.
- Add half of the chicken pieces to the bag. Seal bag and shake until chicken are well coated. Repeat with remaining chicken.
- In a large skillet over medium-high, heat the vegetable oil.
- Add a few chicken pieces to the skillet, cooking about 6 minutes, or until golden brown, turning once. Add chicken to crock.
- Place sweet potatoes and red onion over chicken. Pour balsamic vinegar mixture over chicken and vegetables in crock.
- Cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is cooked through. Remove lid and let cook an additional 30 minutes.
- Sprinkle with remaining chopped chives before serving.
Serves: 6-8
