Corsican Chicken

By á-25087

Ingredients

• 3 tablespoons butter, softened
• 2 tablespoons herbes de Provence
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1/2 teaspoon coarsely ground pepper
• 2 pounds boneless skinless chicken thighs
• 1 large onion, chopped
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/2 cup dry vermouth or orange juice
• 1/2 cup pitted Greek olives, quartered
• 1 teaspoon grated orange peel
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 2 tablespoons minced fresh basil
• 2 tablespoons diced pimientos
• 2 tablespoons minced fresh parsley

Preparation

Step 1

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.

Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes.

Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley.