February 19, 2010

Vegas wins :)

I think we have decided on Vegas!! We're hoping to go around mid-April for 3 nights. I'm so excited to pick a hotel, think about the different shows we might want to see, read reviews for restaurants. Eeeee! I would love everyone's opinion about must-see or a must-do things. Hopefully we'll pull the trigger and book our flights this weekend.

Slow-cooker Honey Lemon Chicken and Potatoes
4 bone-in, skin-on chicken thighs
salt and pepper
drizzle of olive oil

6 small russets or medium red or white skin potatoes (peel the russets)
half a large onion, diced
1 large or 2 small cloves of garlic, minced
1 lemon, sliced thin
1 tsp dried thyme
1/4 cup honey
1/4 cup chicken broth

Rachael Ray made this on her show yesterday, except I think she topped it with parsley, pine nuts, and a balsamic glaze. Not necessary unless you really want to. Pine nuts are a little pricey for my taste. They're definitely good though.

I used russets so I peeled them. I used just enough to cover the bottom of my slow cooker. If you've got big ones, just cut them in half so they fit better. Top with the diced onion, garlic, lemon slices (so pretty) and thyme. Season the chicken with salt and pepper and heat a skillet to medium high. Add a drizzle of olive oil and brown the thighs for 3-4 minutes on each side. Add the thighs to the slow cooker, drizzle the honey, and pour the chicken broth over top. Cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

We served this with steam-in-a-bag green beans.

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