Can I write this recipe in one breath?
- Peel 3 or 4 potatoes and 3 or 4 carrots and roughly chop (optional Jerusalem artichokes for sweetness – though they take more time and much more than one breath to peel. Can leave all of the above unpeeled and just scrub)
- 5 to 8 boneless, skinless chicken legs – rinse, dry, brown them in oil with salt and pepper.
- Place in bottom of slow-cooker. Add a few sprigs of thyme.
- Brown vegetables 2 minutes in chicken juices. Place on top of chicken.
- Add 1/2 cup water to skillet and scrape up chicken bits. Pour on top of vegetables. Put lid on slow-cooker
- Turn slow-cooker to high for 4 hours or low for 8. Test chicken with meat thermometre
- Smile and chew, not simultaneously
That was too easy! I even got caught scrolling down and still made it with lots of breath to spare! Seriously, this was such a satisfying meal. The trick is to be generous with the salt and pepper and oil when browning the chicken legs, and choose non-factory farm chicken legs so they actually have some flavour. I go to the meat guy across from the organic butcher in Atwater market. This guy isn’t organic but I like him and trust him more than the a-ver-age butcher. Thyme is the only aromatic and it’s subtle so if you want more flavour…buy better chicken!!!
And using a mix of Jerusalem artichokes and potatoes is nice because you get the sweetness from the artichokes and textured starch from the potatoes. Carrots for sweetness. Always add more carrots than you think – they suck up all the intoxicating chicken juices. You could also use broth instead of water, but it’s better to just buy better chicken…
The colour goes off on the Jerusalem artichokes and the carrots when you cook them in the slow-cooker, but they still taste great. Better than boiling or steaming by a long shot. Look at that beautiful brown on the chicken!