Mushroom, tomato, and thyme chicken
Uncooked bone in skinless chicken thigh(s)
30 oz, 6 (5-oz) thighs
1 tsp(s), divided
½ tsp(s), divided
Frozen pearl onion(s)
1 cup(s), thawed
8 oz, (1 package), or white variety, sliced
2 clove(s), medium, minced
Canned diced tomatoes
14½ oz, (1 can), drained
Canned tomato paste
1 tbsp(s), flat-leaf variety, chopped
Uncooked sweet onions
1 medium, sliced, to garnish
- Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy nonstick skillet over medium-high heat, warm oil. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a 5- or 6-qt slow cooker.
- Pat pearl onions dry with a paper towel. Add to same skillet and cook, shaking pan occasionally, until lightly browned, about 3 minutes. Add mushrooms and cook, stirring frequently, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds more. Add tomatoes, tomato paste, thyme, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper and bring to a boil, scraping up browned bits from bottom of pan.
- Transfer onion mixture to slow cooker. Cover and cook until chicken is fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low. Place chicken in 6 bowls. Stir vinegar into mushroom mixture; spoon over chicken. Top with parsley and sliced onion.
- Per serving: 1 chicken thigh and 3/4 cup mushroom mixture