• 2 tablespoons extra-virgin olive oil
• 8 chicken thighs, skin on and bone in
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 shallots, thinly sliced
• 1 pound mushrooms, thinly sliced
• 1 cup red wine
• 1 cup chicken broth
• 1 sprig fresh thyme

  1. Place a large skillet over high heat. Add the olive oil and cook the
    chicken until browned on all sides, about 3 to 4 minutes per side.
  2. Transfer the chicken and all the pan juices to a slow cooker. Sprinkle
    with the salt and pepper.
  3. Add the shallots, mushrooms, red wine, chicken broth, and thyme to the
    slow cooker.
  4. Cover and cook on high for 4 hours.
  5. Remove the thyme sprig and serve.
  6. This recipe can be stored in the refrigerator 1 week, or frozen for
    several months. Since this makes a big quantity, it’s best to freeze it in
    single or double skilletions for easy meals.