Happy December!

 I got to do a lil' extra thrifting this week & have stumbled upon some pretty amazing treasures!!! - I am going to share more about them this weekend. Also Josh had an awesome urology check up AND a orthopedic check up- I am going to blog about that soon too. But for now I am just going to share a simple recipe I found via Rachael Ray's lovely site . . .

•2 tablespoons extra virgin olive oil
•8 bone-in, skin-on chicken thighs
•Salt and ground black pepper
•1 1/2 pounds baby potatoes
•1 small onion, chopped
•2-3 cloves garlic, finely chopped or grated
•4-5 sprigs thyme, leaves picked and chopped
•2 lemons, thinly sliced
•1/4 cup honey
•1/4 cup chicken stock or water

In a skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low
I Love using my slow cooker when I have a lot going on! Its the best walking in from a busy day with Josh knowing that dinner is ready and it smells sooo good! Espically when garlic is involved . . .
Josh is a very picky eater - but I have found that if you stick a kabob through it OR fancy toothpicks . . . he will eat it!?
....Oh & a puddle of ranch on his plate is a must!
Have a great night!


Vixbil said...

Wow this recipe sounds awesome, I will definitely do it when I can get to the store to get some lemons. Love the toothpick idea by the way

Anne Elizabeth said...

Yum! Can't wait to try this. Love RR's recipes.

Oh Mandie said...

ahhh, a girl after my own heart! I puddle of ranch is a must on 99% of ALL of my plates ;)

Vanessa said...

So yummy!