Bone-in chicken thighs are slow cooked with dried cherries, leeks, sweet wine, orange juice and aromatic spices, until they are wonderfully tender and flavorful. An easy recipe that’s family friendly and also worthy of a special occasion.
How to toast slivered almonds: toss almonds in a small dry fry pan (preferably cast iron) over medium heat for a couple of minutes until they start to turn golden brown. Attend to them constantly so they don’t burn. As soon as they start to turn golden brown, turn off the heat and continue to stir them. They will continue to brown from the heat of the pan.
Cook a big batch and freeze some: This dish freezes beautifully. To freeze, cool to room temperature, then transfer to a large resealable freezer bag, being sure to take out as much of the air out as you can before sealing. Getting rid of the excess air prevents freezer burn. To reheat, run a little cool water over the bag until you can pull the plastic away from the contents. Put the frozen chicken into a large heavy pot. Add 1/2 cup of water and bring to a boil. Lower to a simmer, cover the pot and simmer gently, stirring occasionally, until the chicken is heated through.
Keywords: slow cooker chicken thighs, sweet salty tangy spicy slow cooker chicken thighs, crock pot chicken thighs, Dutch oven slow cooked chicken thighs