Slow-Cooked Chicken Thighs

Instructions

1. Step 1

   Pat the chicken dry, then season it evenly with the salt, black pepper, paprika, and thyme.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Dried Thyme, 2.0 gr Ground Black Pepper, 2.0 gr Paprika, 8.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Brown the chicken skin-side down for 5 minutes, then turn and cook for 2 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

3. Step 3

   Transfer the browned chicken to the slow cooker, arranging it skin-side up.

   Cookware: slow cooker, tongs

4. Step 4

   Add the onion, carrots, and celery to the skillet. Cook over medium heat until the onion begins to soften.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

5. Step 5

   Stir in the garlic and tomato paste, then cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Sprinkle in the flour and stir until it coats the vegetables with no dry patches remaining.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Wheat Flour

   Cookware: large skillet, wooden spoon

7. Step 7

   Gradually stir in the chicken stock, then add the Worcestershire sauce and bay leaves. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 350.0 ml Chicken Stock, 15.0 ml Worcestershire Sauce

   Cookware: large skillet, wooden spoon

8. Step 8

   Pour the sauce and vegetables around the chicken. Cover and cook on the slow cooker's low setting until the chicken is very tender and reaches 74°C internally.

   Timer: 330 min (fixed)

   Cookware: slow cooker

9. Step 9

   Remove and discard the bay leaves. Let the chicken rest in the uncovered slow cooker before serving with the vegetables and sauce.

   Timer: 5 min (fixed)

   Cookware: slow cooker, tongs