Ingredients
3 tablespoons butter, softened2 tablespoons herbes de Provence1 teaspoon salt2 garlic cloves, minced1/2 teaspoon coarsely ground pepper2 pounds boneless skinless chicken thighs1 large onion, chopped1/2 cup oil-packed sun-dried tomatoes, julienned1 can (10-1/2 ounces) condensed beef consomme, undiluted1/2 cup dry vermouth or orange juice1/2 cup pitted Greek olives, quartered1 teaspoon grated orange zest2 teaspoons cornstarch1 tablespoon cold waterOptional: 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos
Preparation
In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes.
Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.
