A great recipe for a main course chicken thighs with olives

Chicken thighs clean, pat dry and season with salt and caraway seeds. Chop the onion. On the stove, melt the container (if permitted by the slow cooker, then preferably within removable pot slow cooker) lard. On it abruptly fry on both sides of the thighs, which then remove the lard and fry the finely chopped onion. Add the sugar and stir well let caramelize. Then add the cabbage and stir leave a little heated. With flour, stir and pour the broth, season with salt. Container filled with the ingredients placed into the base. Put the cabbage on the thighs and everything still sprinkle with caraway seeds and a little marjoram, add allspice, pepper and bay leaf. Slow cooker switched on for about 5 hours at a slower rate (or 2.5 hrs. At faster). If we love crispy foie gras crust, foie gras after the completion of the thigh leave for a few minutes under the grill. Serve with potato gnocchi best to stir in the cabbage, or with traditional potato or bread dumplings.
Effect slow cooker can be achieved by preparation in the oven in a suitable container lid closed, e.g. glass or earthenware, starting the oven at a relatively low temperature (100-130 C). Slow preparation gives the dishes foie gras a better flavor and the meat is always perfectly soft, yet does not burn.
Ingredients 500 g per serving of sauerkraut 1 dl broth from chicken bones 4 peppercorns 2 whole pieces of chicken thighs 1 tablespoon lard 3 tablespoons flour 2 pcs bay leaves 1 onion 2 pcs balls allspice to taste oregano 3 tablespoons sugar, cumin salt as needed
KDI cooking recipes 5245
Nic does not reset, I use dried onions, stir the give everything into the pot, up thighs and bake for about two hours. Then add the potatoes and bake thighs for about an hour ... until soft potatoes. I want to grilled thighs, I use the grill and not slow cooker.
Why misunderstanding? I also restuji everything. It is however necessary to have expensive model PH, which is designed to directly roasting. On the palate it makes a substantial difference. Similarly, the difference between grilled meats and which is done in a pot and under the grill just finish baking crust. Both are excellent, but it's just different. I would, however, put under the grill with tank PH. Cooking in PH with roasting is real cooking, without him it's just warming. The recipe looks good, definitely try.
So I think that what he writes Le Diable, it goes well, but I personally think it just got so disgusting as when it restuje. And most importantly, it has then it is a different recipe:-). Joan, you're right, under the grill can put the whole container:-) I think it is really worth to buy a more expensive model, which is just the container, what is in it restovat can be used in the oven or under the grill - it's i see the pictures of what I've added.
A great recipe for a main course chicken thighs with olives
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