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Friday, July 18, 2008

Crock pot Chicken thighs and herbs




 while cooking in the crock

The sauce below is especially good with this chicken. You can just heat the sauce and place the cooked chicken in it and serve on rice. BUT THE BROTH MIXTURE YOU COOK THE RICE IN IS ALSO JUST FINE TO SERVE WITH THE RICE---SPECIAL SAUCES JUST ADD A NICE FANCY KICK TO IT IF YOU DESIRE.




Very moist and tasty.This is my favorite way to cook chicken. I use it over rice and with special sauces.

1 package of 5 boneless skinless chicken thighs
2 cups of chicken broth or enough to almost cover thighs (the extra broth can be used later in cooking the rice--so you can use more broth)
2-3 fresh sage leaves
2 fresh rosemary sprigs
a few fresh sprigs of flat leaf parsley
ground thyme
black pepper

place broth and thighs in crock pot. Add sage and parsley leaves and rosemary. Sprinkle chicken with ground thyme and black pepper. Cook on high 2 hours and then on low for for 2 1/2 hours.

This is great with rice. *Use some of the broth from the crock to cook the rice and /or add chicken broth you have on hand.


For a whole chicken dish see: http://nannykimsrecipes.blogspot.com/2008/02/scarborough-chicken-from-living-simply.html This is the most moist and flavor--filled baked chicken recipe!!
Also for a very moist thigh recipe that is full of flavor , this one is great:http://nannykimsrecipes.blogspot.com/2007/11/country-coq-au-vin.html

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