All credit for this recipe goes to dear Happy Home Maker. As soon as I read about her special comfort food chicken I knew I was going to be making it real soon. Even if I have to make it myself – comfort food is just what I need right now
I love my visits to HHM’s blog. It’s like vsiting a dear friend for a friendly chat and a calm bit of respite from the world. Her advice is always timely and her insight and love is shared with all who drop by…thank you dear choesf, you’re a superstar!!
I decided to make this recipe is my garage sale bargain of the year – my “new” slow cooker /crock-pot. A steal at $10.00! I love it, I’ve used it a couple of times now and the results have been great. One thing I have found makes a difference to meat braises and the like: take the time to brown the onions and meat on top of the stove first. It makes all the difference to the taste and flavour of the finished dish. Oh, and another thing; a lot of liquid can be generated by the slow cooking process, you should be prepared to thicken up the sauce/gravy in the last half hour of cooking. I have just used mixed up gravy powder and water for the meat braises. I’ll use cornflour and water for this chicken one.
I kept it simple today:
- 8 skin-off, bone-in chicken thighs
- 2 large potatoes cut into wedges
- 4 medium-large onions – I used red and brown onions
- 4 whole cinnamon sticks
- 1/2 teaspoon ground white pepper
- salt to taste
- 2 tablespoons of oyster sauce
- 1 tablespoon kecap manis or thick, sweet soy sauce
- 2 tablespoons regular soy sauce
I marinated the meat with the oyster sauce and soy in the container the chicken came in. I just rinsed it out and it was perfect. One piece less to wash up I also took the skin off these thighs. They were very fatty and it wasn’t good quality chicken or anything, just bog-standard supermarket bird.
I tipped the whole lot into a pan and swazzled it round for about 5 minutes to brown up a bit. You’ll see that choesf just does this with the chicken,not with the onion and potato. I’m a lazy girl…
It went into the slow cooker and I popped in about 2 mugs-full of water. I am going to have to thicken it up, I can see that, but that’s fine, no drama. I’m going to serve it with steamed rice, steamed beans from the garden and a nice fiery homemade chilli sauce. Just pounded chilli, garlic, ginger, sugar, salt, lime and maybe a little blob of toasted belacan. All smashed together in the mortar and pestle and offered in small dishes on the side.
I can’t wait. Now I’ve made myself comfort food I’m going to have to figure out how I can give myself a back massage LOL