Ingredients:
- 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 tsp salt (5 ml)
- ½ tsp black pepper (2.5 ml)
- 1 tsp smoked paprika (5 ml)
- 1 large onion, chopped (approximately 1 cup, 150g)
- 2 cloves garlic, minced (approximately 2 tsp, 10g)
- 2 carrots, chopped (approximately 1 cup, 120g)
- 2 celery stalks, chopped (approximately 1 cup, 100g)
- 1 cup (240 ml) chicken broth (low sodium preferred)
- ½ cup (120 ml) dry white wine (optional – can substitute with more broth)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 ml) cornstarch
- ¼ cup (60 ml) cold water
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh chives
- 1 tbsp (14 g) butter (optional, for extra richness)
Instructions:
- Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown (about 3-4 minutes per side). This step adds depth of flavour but can be skipped for a faster cook.
- Place chopped onion, garlic, carrots, and celery in the bottom of the slow cooker.
- Arrange the seared (or un-seared) chicken thighs on top of the vegetables.
- Pour chicken broth and white wine (if using) over the chicken. Add rosemary, thyme, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the meat is falling off the bone (internal temperature of 165°F/74°C).
- Remove the chicken thighs from the slow cooker and set aside. Strain the cooking liquid into a saucepan.
- In a small bowl, whisk together cornstarch and cold water until smooth. Whisk the cornstarch slurry into the simmering gravy. Cook, stirring constantly, until the gravy thickens (about 1-2 minutes).
- Remove the gravy from the heat and stir in lemon juice, parsley, chives, and butter (if using).
- Spoon the gravy over the chicken thighs and serve immediately.