Slow-Cooked Balsamic Chicken

This easy one-pot balsamic chicken highlights the benefits of stove top to Folding Proofer & Slow Cooker simplicity. Start this luscious recipe in a stockpot or Dutch oven on the stove, then transfer directly to the Slow Cooker. Boneless chicken thighs stay moist and tender as they are infused with flavor. Serve with roasted potatoes, or spoon over rice or polenta. Try our No-Knead Brioche recipe to make buns for tasty sliders.

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Yield: About 6-8 servings

Timing: 15-25 minutes preparation; 2-3 hours slow cooking.

Ingredients

Table header 0	Volume or Qty	Grams
Extra-virgin olive oil	1 T	16
Onion (medium, diced)	1	340
Fresh thyme, fresh*	5 tsp	4
Tomato paste	1 T	15
Garlic cloves, minced	3	15
Red pepper flakes	¼ tsp	0.4
Flour, all-purpose	3 T	45
Balsamic vinegar	½ C	112
Can diced tomatoes*	1	408
Chicken broth, low-sodium	½ C	112
Dry red wine	¼ C	56
Bay Leaves	2	4
Kosher salt	¾ tsp	3.6
Ground black pepper	½ tsp	1.5
Boneless chicken thighs, skin removed	10-12	1,800
Swiss chard with stems removed & leaves sliced about 1″ wide*	1 bunch	170

*Substitutions:
Fresh thyme = dried thyme 1-1/2 tsp (4 g )
Canned tomatoes = 2 medium fresh tomatoes diced
Swiss chard = substitute fresh spinach to taste

Equipment: Brød & Taylor Folding Proofer & Slow Cooker, stainless steel 4-6 quart covered stock pot with short handles and less than 8” / 20cm tall with lid. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?

**The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F -/ 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the chicken after 2 hours. Fully cooked internal temperature of boneless chicken will be at least 165 °F / 74 °C (bone-in chicken 180 °F / 82 °C). Once the chicken is fully cooked, keep the dish warm by reducing the Proofer temperature setting to 110 °F /43 °C. Over-cooked chicken can become tough. (Folding Proofer Model FP-101 or FP-201: reduce to 85 °F / 29 °C.)

Get ready: Remove the water tray and rack from the Proofer. Set to Slow Cook Mode and adjust the temperature to 195 °F / 90 °C.

Prepare pot: Heat oil in the stockpot over medium-high heat on a stove top until shimmering. Reduce heat and add onion, thyme, tomato paste, garlic, and red pepper flakes. Cook until the onion is soft and just begins to brown, about 8 minutes. Stir in flour and cook for one minute. Slowly whisk in balsamic vinegar, scraping any browned bits from the bottom of the stockpot. Cook for 2-3 minutes. Add diced tomatoes, chicken broth, red wine and bay leaves and stir to combine.

Combine first 6 ingredients in pot.

Saute until lightly browned.

All ingredients combined except chicken.

Add chicken: Lightly season the chicken with salt and pepper. Submerge each piece in with the prepared ingredients in the stock pot.

Add seasoned chicken.

Submerge chicken.

Place pot directly on Proofer base plate.

Cover and Cook: Cover the stock pot and place the pot directly on the center of the aluminum heating plate in the Proofer. Close the Proofer and allow the chicken to cook for a total of 2 to 3 hours. Internal temperature of boneless chicken should be at least 165 °F / 74 °C (bone-in chicken 180 °F / 82 °C). If keeping the dish warm after 3 hours, reduce the temperature to 110 °F / 43°C. (Folding Proofer Model FP-101 or FP-201: reduce to 85 °F / 29 °C.)

Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer. Scratching will not damage the function of the Proofer, just appearance. Placing a sheet of aluminum foil on the Proofer base plate will also protect the base from spills.