Recipe: Balsamic Braised Chicken with Olives (crock pot)

BALSAMIC BRAISED CHICKEN WITH OLIVES

1 tablespoon vegetable oil
3 1/2 pounds skin-on, bone-in chicken breast
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 teaspoon dried thyme leaves
2 cups chopped, peeled tomatoes, including juice if canned
1/2 cup chicken stock OR broth
2 tablespoons balsamic vinegar
2 tablespoons chopped pitted black olives
2 tablespoons drained capers (optional)

In a skillet, heat oil over medium-high heat 30 seconds. Add chicken in batches and brown on all sides.

Transfer to a 5-quart slow cooker stoneware insert.

Reduce skillet heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes.

Add garlic, salt, peppercorns and thyme to skillet and cook, stirring, 1 minute.

Add tomatoes, stock and balsamic vinegar to skillet and bring to a boil. Pour mixture over chicken.

Cover and cook on the low heat setting 5 hours, or on the high heat setting 2 1/2 hours, until juices run clear when chicken is pierced with a fork.

Add olives and capers and stir well. Serve immediately.

Makes 6 servings
Source: Tuscaloosa News, February 6, 2008