Mississippi Chicken
Adapted from NYT Cooking (Kia Damon)
Ingredients
- 1 yellow onion, diced
- 2 lb 900 g boneless, skinless chicken thighs
- 8 whole pepperoncini, stemmed and halved, plus liquid from the jar
- 1/2 cup 120 ml pepperoncini liquid (from the jar)
- 4 garlic cloves, minced
- 3/4 cup 170 g unsalted butter, cut into tablespoons
- 1 cup 240 ml unsalted chicken stock
- 1/4 cup 60 ml soy sauce
- 2 tbsp 30 ml fresh parsley, minced
- 2 tsp fresh chives, minced
- 2 tsp fresh dill, minced
- to taste salt
Method
- Sprinkle the onion on the bottom of a 6–8 quart slow cooker, then lay the chicken thighs on top. Add the pepperoncini, garlic, and butter, then pour in the stock, pepperoncini liquid, and soy sauce. Stir to combine.
- Cover and cook on low for 6 hours.
- Once the chicken is done, pull it apart with two forks. Stir the herbs into the gravy. Taste for salt and serve hot.
Notes
- Sibling to Mississippi pot roast — same pepperoncini-and-butter backbone, but soy sauce and fresh herbs stand in for packaged ranch and au jus seasoning.
- Good with mashed potatoes, rice, or greens to soak up the gravy; peas add a nice sweetness on the side.
- Leftovers keep in the fridge up to 3 days, or freeze up to 3 months.