CHK: Creme de Cassis Chicken
Source of Recipe
Cookbook see Source.
Creme de Cassis Chicken
Cooker: Large round or oval
Settings and Cook Time: High for 4 1/2 to 5 hours; heavy cream and currants added during last hour.
1 cup all-purpose flour
12 bone in chicken thighs
-- with skin on
3 tablespoon unsalted butter
2 teaspoons salt -- or more to taste
1/4 teaspoon black pepper -- freshly ground or
-- more to taste
10 garlic cloves
1 cup creme de cassis*
1/3 cup dried currants
2/3 cup heavy cream
*You can use Chambord as a substitute for the creme de cassis if it is not available or other raspberry liqueur.
Place the flour on a shallow plate or a pie plate. One piece at a time, dredge the chicken in the flour, coating both sides and shaking off any excess.
Melt the butter in a large skillet over medium-high heat. When it foams, add as many pieces of the chicken, skin side down, as will fit in a single layer without crowding, and cook until deep golden brown on both sides, 5 to 7 minutes per side. As the chicken pieces are browned, use a slotted spoon to transfer them to the crock, sprinkling with the salt and pepper as you go. When you have turned the final pieces of chicken, add the garlic; brown it but do not let it burn. Transfer the chicken and garlic with a slotted spoon to the slow cooker. Pour the creme de cassis over the chicken. Cover and cook on high for 3 1/2 to 4 hours.
Sprinkle the currants over the chicken and pour the cream over the top, lifting the topmost pieces of chicken to allow the cream to flow underneath. Cover and continue to cook on high until the chicken is tender and cooked through, another hour. Serve the chicken hot, topped with the currant cream sauce.
Makes 8 servings
Source: "Not Your Mother's Slow Cooker Recipes for Entertaining", by Beth Hensberger and Julie Kaufmann
Categories: Chicken, Alcohol, Crockpot
Typed for you by Judi Mae Phelps
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