So in looking for a recipe alternate that used the bone-in chicken thighs I had on hand, I decided on Chicken Provençal. I remember having had this dish years back at a local restaurant chain, before they took it off the menu.
So my new recipe books says Chicken Provençal represents "the best of French peasant cooking." And let the peasantry begin.
As I got started by taking out my food processor, I managed to nick my hand good with the food processor blade.
Thankfully, I had gloves on hand.
And thankfully, the second glove did not rip immediately like the first.
So, I got to getting my veggies ready:
The onions got food processed down to minced status.
Interestingly, the recipe called for microwaving the onions, for about 5 minutes. I did two onions instead of the 3 the recipe called for.
All things got thrown in the slow cooker, and then the chicken thighs (bone in, but skin removed) were S&P'ed and placed inside.
I ended up letting the slow cooker go for 5.5 hours of the 4-6 the recipe called for -- I had visitors stop by to drop off their dogs for dogsitting, so I got sidetracked a bit. Final finish for the dish was to remove chicken, wait 5 minutes and then add olives and parsley to sauce remaining in cooker. Then ladle sauce over chicken, and plate o' chicken served. Family style.
My single serving came with a side of roasted potatoes, and some sliced baguette bread.
Verdict: It was aight. Funny that the sauce kinda looks like salsa. It doesn't taste like salsa, but it is still quite heavy on the onion content for my tastes. There's also white wine adding to the flavor profile. However this is nothing like the dish as I remember it from the local restaurant. After I eat the other 5 servings of this (ha ha, #bachelorlife), I will try another, probably not-slow-cooker recipe for another take on this dish.
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