This week I’m making balsamic chicken in the slow cooker.

While looking for a brownie recipe last week I found an old, very battered copy Take a Break, my favourite recipes – a mini magazine full of readers recipe ideas. And I couldn’t resist a quick flick though it and I came across this recipe from Gerry Styles in Swindon, Wilts – I wonder if he’s any relation to Harry ? And thought it looked really yummy, So I got my slow cooker out again, and gave Mr Styles’ recipe a go.

For this you will

8 chicken thighs (I used thigh filets but you could use bone in)

1 tbsp olive oil

120ml balsamic vinegar

4 garlic cloves ( I used a couple of tsp of lazy garlic)

1/2 tsp sea salt

1/2 tsp of freshly ground black pepper

2 tsp of dried basil

Pasta to accompany

vegetable stock cube

I started by putting my dry ingredients (salt, pepper and basil) in a zip lock bag with the thighs, giving them a good shake and a rub – insuring that they were completely covered, then popped in the fridge a couple of hours – you could, if your organised (unlike me) even leave over night but you should try and leave them for a minimum of 2hrs.

Next once your chicken is marrinated, put the olive oil and garlic into the slow cooker, pop chicken on top and then pour over the balsamic vinegar, put the lid on, set the slow cooker to medium and let it do its magic while you put your feet up – if only! Leave – don’t touch for at least 4 hours. Just before your ready to serve put a pan of water on for your pasta (you could also serve this with rice if you prefer) I crumbled a vegetable stock cube into the water while it was coming up to the boil and then simmered the the pasta till it was ready.

I shredded the chicken in the juices because my fussy family don’t like the look of thigh fillets, but you can serve whole or shredded whichever you prefer. I was surprised how much liquid there was when the chicken was done, it was so good and the thighs were succulent and juicy, I had been worried that the chicken could be dry but that wasn’t the case at all. I will be making this one again, I would serve it with pasta and green vegetables.

If your not keen on thighs you could use breasts but you would need to check on them after around 3 hours of cooking.

This would also be nice served with a cous cous salad in the summer.