Friday, June 18, 2010
Crockpot Chick with Capers and Tomatoes
Thank you Sovita for sending this to post. The pic looks delish!
4 chick legs (thigh with skin on)
Salt & pepper
2 x 400g can chopped tom’s - drained
100g capers – drained
½ C balsamic vinegar
Turn crockpot on to high, allow to warm for 20 minutes
Season chick with salt & pepper, heat oil over med/high heat, and brown chicken on both sides.
Remove chick from pan and place in warmed crockpot.
Cover and cook on high for approx 5 hrs.
I served ours with sautéed brussel sprouts and wilted spinach.