Crock Pot Corsican Chicken

• 2 tablespoons butter, softened
• 2 tablespoons herbes de provence
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 lbs boneless skinless chicken thighs
• 1 large onion, chopped
• 1/2 cup sun-dried tomato, julienne
• 1 (15 ounce) can beef consomme
• 1/2 cup dry vermouth or 1/2 cup orange juice
• 1/2 cup Greek olive, sliced
• 1 teaspoon orange peel
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 teaspoon dried basil
• 2 tablespoons diced pimentos
• 2 tablespoons fresh parsley, chopped

1. Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consomme and vermouth. Cover. Put on low for 4-5 hours.
2. Add olives and peel. Recover. Put on high for 30 minutes.
3. Remove chicken and keep the pieces warm.
4. Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.

butter, salt, garlic, pepper, chicken thighs, onion, tomato, beef consomme, orange juice, olive, orange peel, cornstarch, cold water, basil, pimentos, fresh parsley

Taken from www.food.com/recipe/crock-pot-corsican-chicken-335931 (may not work)