Ingredients
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2 tablespoons butter, softened
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2 tablespoons herbes de provence
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1 teaspoon salt
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2 garlic cloves, minced
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1/2 teaspoon pepper
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2 lbs boneless skinless chicken thighs
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1 large onion, chopped
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1/2 cup sun-dried tomato, julienne
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1 (15 ounce) can beef consomme
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1/2 cup dry vermouth or 1/2 cup orange juice
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1 teaspoon orange peel
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2 teaspoons cornstarch
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1 tablespoon cold water
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1 teaspoon dried basil
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2 tablespoons diced pimentos
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2 tablespoons fresh parsley, chopped
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1/2 cup Greek olive, sliced
Instructions
- Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
- Add olives and peel. Recover. Put on high for 30 minutes.
- Remove chicken and keep the pieces warm.
- Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.