Cider Braised Chicken in the Crockpot/Slow Cooker
Ingredients:
1/3 cup flour
Salt and fresh ground pepper to taste
4 to 5 bone in skin on chicken breasts (you can use less or more depending on the crowd you are cooking for)
¼ cup Olive Oil
5 to 7 cloves of garlic
3 carrots, peeled and cut into large one to two inch pieces
1 large white onion thickly sliced
3 bay leaves
½ cup golden raisins
2 tablespoons minced flat-leaf parsley
2 sprigs of fresh rosemary
3 cups shredded cabbage
1 to 2 cups chicken broth
1 cup of Hard Apple Cider (yes the one with alcohol in it)
Directions:
Combine flour, salt and pepper in a shallow dish and dredge the chicken in it, shaking off any excess flour. In a large skillet over medium to medium high, heat the oil and cook the chicken a few pieces at a time until they are all lightly browned on each side. Transfer the chicken into a slow cooker/crock pot and set the crock pot to low or medium but not high. Put the garlic, carrots and onions and bay leaves in between the pieces of chicken and then sprinkle the raisins, parsley and rosemary over the top. Put the shredded cabbage on top of that and season with salt and pepper. Pour the stock and the cider over the mead and veggies and cover and let it cook until it is done. You can put this together in the morning and set it to low and it will be done when you get home from work, or you can put it together when you get home and set the slow cooker to high and cook it within a few hours. Goes great with mashed potatoes.