Ingredients:
- 3 lb. (1.5 kg) skin-on, bone-in chicken thighs, trimmed of excess fat
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1⁄2 yellow onion, finely chopped
- 4 garlic cloves, smashed
- 2 fresh thyme sprigs
- 2 fresh oregano sprigs
- 3 bay leaves
- 1⁄3 cup (3 fl. oz./80 ml) dry white wine
- 2 tsp. white wine vinegar
- 1⁄3 cup (3 fl. oz./80 ml) chicken broth
For the potato salad:
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 3 Tbs. red wine vinegar
- Salt and freshly ground pepper, to taste
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 20 small red potatoes
- 2 cups (12 oz./375 g) cherry tomatoes, halved
- 1 Tbs. finely chopped fresh oregano
Directions:
Pat the chicken thighs dry and season generously all over with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. When the oil is hot, working in batches to avoid crowding, add the chicken, skin side down, and sear until golden brown, about 4 minutes. Do not turn. Transfer the chicken to paper towels to drain briefly, then transfer to a slow cooker.
Add the onion, garlic, thyme, oregano and bay leaves to the same pan and sauté over medium-high heat until the vegetables are just beginning to color, about 5 minutes. Pour in the wine and vinegar and stir to dislodge any browned bits on the pan bottom. Stir in the broth, 1⁄2 tsp. salt and several grinds of pepper, then pour the contents of the pan over the chicken. Cover and cook on the low setting for 4 hours. The chicken should be very tender.
About 30 minutes before the chicken is done, make the potato salad. In a small bowl, whisk together the mustard, shallot, vinegar, 1/4 tsp. salt and a few grinds of pepper. Whisk in the olive oil until emulsified. Set aside.
Quarter the potatoes and place in a large saucepan with salted water to cover. Bring to a gentle boil over medium-high heat and cook, uncovered, until the potatoes are just tender, about 8 minutes. Drain, transfer to a serving bowl, drizzle with about 1⁄3 cup (3 fl. oz./80 ml) of the vinaigrette and toss to coat. Taste and add the remaining vinaigrette if desired. Let cool slightly, then add the cherry tomatoes and oregano. Toss to combine.
When the chicken is done, transfer the chicken to a plate and keep warm. Remove and discard the bay leaves and the thyme and oregano sprigs. Let the braising liquid stand for a few minutes, then skim off the fat with a large spoon. Divide the chicken thighs among warm individual plates. Drizzle with some of the braising liquid. Mound the potato salad alongside the chicken and serve immediately. Serves 6.
Adapted from Williams-Sonoma The New Slow Cooker: Fresh Recipes for the Modern Cook, by Brigit Binns (Weldon Owen, 2010)
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