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
Olive Oil
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.


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