Sobrecoxas de frango na panela de cozimento lento

Ingredientes

• 4 chicken thighs (bone-in, about 1 to 1 1/2 pounds)
• 1 teaspoon kosher salt (plus more for seasoning)
• 1/2 teaspoon black pepper (plus more for seasoning)
• 2 tablespoons olive oil
• 1 cup red onion (1" dice)
• 1 1/2 cups carrots (1" pieces)
• 1 pound baby red potatoes (cut in half, quartered if large)
• 1 ear corn (cut into 4 pieces)
• 2 tablespoons roughly chopped garlic
• 1 1/4 cup unsalted chicken stock
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice (plus 4 wedges for serving)
• 4 sprigs thyme
• 2 sprigs rosemary

Modo de preparo

1. 1

   Prepare Chicken - Trim excess skin and fat from the chicken thighs. Season both sides with salt and pepper.

2. 2

   Sear Chicken - Place a large skillet over medium-high heat. Once hot, add olive oil. Add the chicken skin-side down. Sear until golden brown, about 5 minutes. Flip and continue cooking for 2 minutes. Transfer to a clean plate.

3. 3

   Add Vegetables - To a 6-quart slow cooker, add onions, carrots, potatoes, corn, and garlic. Add the seared chicken on top of the vegetables, plus thyme, and rosemary.

4. 4

   Prepare Sauce - In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, chicken stock, flour, and lemon juice. Add the sauce to the slow cooker.

5. 5

   Slow Cook - Cover and cook for 2 to 4 hours on the High setting, or 4 to 6 hours on the Low setting, or until the chicken is cooked through and potatoes are tender.If desired, place the chicken on a sheet pan and broil to crisp the skin (see notes).

6. 6

   To Serve - Transfer the chicken and vegetables to serving plates. If desired, strain the sauce liquid, and season with salt and pepper. Serve the meal with lemon wedges and sauce.