- 1-1/2 pounds Yukon gold potatoes, sliced 1/4 inch thick
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 3 pounds bone-in, skin-on chicken thighs
- Ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 cup chopped pepperoncini (Italian pickled peppers)
- 1 cup pitted Kalamata olives
- 1 whole lemon, cut into 8 wedges
- 2 tablespoons chopped fresh rosemary
- 1/2 cup low-sodium chicken broth or stock
In a large (6-quart) slow cooker, toss the potatoes with 1 tablespoon of the oil and 1/2 teaspoon of salt. Season the chicken on all sides with salt and pepper.
In a large skillet over medium-high, heat the remaining 2 tablespoons of oil. Dip half the chicken in the flour, shaking off the excess, and add the pieces to the skillet, skin side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer the chicken to the slow cooker, placing it on top of the potatoes, skin side up. Repeat the process with the remaining chicken and flour.
Pour off all but 2 tablespoons of any fat left in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the mixture to the slow cooker. Return the skillet to high heat and add the wine, stirring and scraping to deglaze the pan and loosen any stuck bits. Simmer until the wine is reduced by half, then add to the slow cooker.
Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on low for 4 1/2 hours or high for 2 1/2 hours. Transfer the chicken and potatoes to serving plates, making sure each portion includes olives, a lemon wedge and sauce.
Nutrition information per serving: 780 calories; 490 calories from fat (63 percent of total calories); 54 g fat (12 g saturated; 0 g trans fats); 190 mg cholesterol; 2440 mg sodium; 34 g carbohydrate; 3 g fiber; 2 g sugar; 36 g protein.