Recipes are like your children. You forget about them after a while.
No, just kidding. But after creating over 12,000 original recipes, we sometimes have a hard time keeping up. The other night, we needed a good slow cooker dish to feed people after one of Bruce's concerts. We found this one in our GREAT AMERICAN SLOW COOKER BOOK and the results were about the best going. So comforting!
If you'd like to hear more, please listen to our podcast on iTunes here. Or you can find the podcast in the media player at the top of the main recipe page on this site. You'll laugh. Promise. And learn a little bit more about how to make this incredible dish.
BRAISED CHICKEN THIGHS WITH PARSNIPS AND FIGS
- 3 tablespoons olive oil or unsalted butter or a combo of the two
- 4 1/2 pounds bone-in, skin-on chicken thighs
- 2 pounds parsnips, peeled and cut into 1-inch sections
- 16 dried Turkish figs, stemmed and cut in half
- 2 1/2 tablespoons freshly grated orange zest
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons ground allspice
- 1 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 3 cups fat-free, reduced-sodium chicken broth, or dry white wine, or a combo of the two
1. You'll need to work in a 6- to 8-quart slow cooker or multicooker. Heat half the oil or melt half the butter (or whatever combo you're doing) in a large skillet set over medium heat or in the insert for a slow cooker can that fit over medium heat--or even in a multi-cooked set to the browning function. Add about half the chicken pieces skin side down (or as many as will fit without crowding). Brown well, about 6 minutes. Turn, brown for 1 minute, then transfer to a large bowl. Add the remaining oil or butter (or bits of each if you're combining them) and brown the remainder of the chicken thighs in the same way before transferring them to the bowl.
2. If you've used an insert over the heat or a multi-cooker, pour out all but about 1 tablespoon of the fat from the cooker. Add the parsnips, figs, zest, caraway seeds, allspice, salt, and pepper. Add the browned chicken thighs and stir well to mix everything up. Sprinkle the broth, wine, or a combo of the two over the ingredients.
3. Cover and cook on low for 6 hours or until the chicken is cooked through and the parsnips are tender. You'll need mashed potatoes. Or maybe cooked rice. Trust us.