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PrintGreek Chicken with Baby Potatoes & Lemon Gravy
This hearty dish incorporates the best of Greek flavours and is wonderful any time of year.
![[+]](/images/uploads/recipes/2010/Nov/12/250_view.jpg)
Greek Chicken with Baby Potatoes & Lemon Gravy
10
skinless chicken thighs
10
2 cups
baby potatoes
500 mL
3 cloves
garlic, minced
3 cloves
2
red onion, quartered
2
1 Tbsp
oregano, dried
15 mL
1/2 tsp
sea salt
2.5 mL
1 tsp
black pepper, coarsely ground
5 mL
1 Tbsp
extra virgin olive oil
15 mL
2
lemon, zest and juice
2
1 cup
grape tomatoes
250 mL
1 Tbsp
cornstarch
15 mL
1 Tbsp
cold water
15 mL
1/2 cup
flat leaf parsley, sprigs
125 mL
1/4 cup
Kalamata olives, pitted, sliced
60 mL
or
1/4 cup
black olives, pitted, sliced
60 mL
Preparation
Serves 6
Cook time :
6 hours
|
Preparation time :
10 min
Greek Chicken with Baby Potatoes & Lemon Gravy
1
Place baby potatoes in bottom of slow cooker.
2
Add skinless chicken thighs followed by minced garlic and quartered onions. Sprinkle with oregano, salt, fresh ground black pepper, olive oil, fresh squeezed lemon and zest and tomatoes.
3
Cover and cook on low 4-6 hours, (high for 2-3 hours).
4
Thicken sauce by whisking cornstarch with cold water in small sauce pan. Pour in pan juices from slow cooker, whisk and bring to a boil over medium heat until thickened.
5
To serve, place potatoes around edges of a large platter and put chicken pieces in centre. Spoon some of the sauce over the chicken. Garnish with sprigs of flat leaf parsley and sliced black olives. Serve with extra sauce.
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