Corsican Chicken

• 3 tablespoons butter, softened
• 2 tablespoons herbes de Provence
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1/2 teaspoon coarsely ground pepper
• 2 pounds boneless skinless chicken thighs
• 1 large onion, chopped
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/2 cup dry vermouth or orange juice
• 1/2 cup pitted Greek olives, quartered
• 1 teaspoon grated orange zest
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional

1. In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
2. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes.
3. Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
4. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.

butter, herbes, salt, garlic, ground pepper, chicken thighs, onion, tomatoes, condensed beef, orange juice, olives, orange zest, cornstarch, cold water, fresh parsley

Taken from www.tasteofhome.com/recipes/corsican-chicken/ (may not work)