YIELDS
Makes 8 servings
INGREDIENTS
- 1teaspoon olive oil
- 4 pounds bone-in chicken thighs, trimmed of excess visible fat with skin kept intact
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper
- ½ cup unbleached, all-purpose flour
- 3 large onions, peeled, halved and sliced
- 6 garlic cloves, roughly chopped
- 3 fresh rosemary sprigs
- ½ cup fresh lemon juice
- ¾ cup chicken broth, low sodium
- 1tablespoon lemon zest (from about 3 medium lemons)
- 1lemon, thinly sliced chopped rosemary for garnish
NUTRITIONAL INFORMATION
Nutritional information per serving:
Calories 342 (26% from fat) • carb. 16g • pro. 47g
- fat 10g • sat. fat 2g • chol. 188mg • sod. 568mg
- calc. 72mg • fiber 2g
INSTRUCTIONS
- Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F.
- 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.
- 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.
- 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.
- Nestle the browned chicken thighs in the onion mixture (it is okay for them to overlap). Place lemon slices on top of the chicken.
- 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.
- 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.
