Method
- 1.Season both sides of thighs with salt and pepper.
- 2.Heat a large pan over medium-high heat, once hot add 2 tablespoons olive oil.
- 3.Add chicken skin side down to the hot oil, cook until golden in color, 5 minutes.
- 4.Flip and cook 2 minutes, transfer chicken to a clean plate.
- 5.Add onion, carrot, potatoes, corn, and garlic to slow cooker.
- 6.In a medium-sized bowl whisk together 1 teaspoon salt, ½ teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
- 7.Add chicken, thyme, and rosemary to slow cooker.
- 8.Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
- 9.Transfer chicken and vegetables to serving plates.
- 10.Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
- 11.Pour over the sauce and add lemon wedges with the chicken.
Ingredients
- 1kg chicken thighs, bone-in
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 red onion, diced
- 200g carrots, thickly sliced
- 450g baby red potatoes, cut in half
- Small corn on the cob (1 per person)
- 20g garlic, roughly chopped
- 260ml chicken stock
- 3 tbsp all purpose flour
- 1 tbsp lemon juice, plus 4 wedges for serving
- 4 springs fresh thyme
- 2 sprigs fresh rosemary
