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“America's Test Kitchen”
READY IN:
7hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dry chicken with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
  3. Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
  4. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
  5. Let chicken cool slightly and discard skin.
  6. Add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
  7. Stir in flour and cook for 1 minute.
  8. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  9. Microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker.
  10. Stir broth into slow cooker.
  11. Nestle browned chicken with any accumulated juice into slow cooker.
  12. Cover and cook until chicken is tender, 4-6 hours on LOW.
  13. Add rosemary sprig, cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
  14. Transfer chicken and potatoes to serving platter and tent loosely with foil.
  15. Let braising liquid settle for 15 minutes, then remove fat from surface using large spoon.
  16. Discard rosemary.
  17. Stir in peas and let sit until heated through, about 5 minutes.
  18. Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.
  19. Spoon 1 cup sauce over chicken and serve with remaining sauce.

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