1 forgotten random frozen chicken breast on the bone (split breast)
1 large-ish onion peeled and quartered
a pinch of whole peppercorns
1 peeled but whole garlic clove
salt – liberal amount
water – about 6 cups
slow cooker and about 4-6 hours to run it on high
“almost-caramelized-but-not-quite” onions – start with about 1/2 of a large fresh one.
2 +/- tbsp butter
couple diced bacon strips if you happen to have some on hand.
couple cups of frozen corn
roux: 2 +/- tbsp flour Or slurry: 2 +/- tbsp water and 2 +/- tbsp arrowroot, mixed
chopped up leftover fresh herbs hanging around the refrigerator from who knows when. (thyme, sage, rosemary, etc)
a couple of red potatoes. dice small and/or parboil if you wish.
Combine the top 6 ingredients together in the slow cooker and turn on high for 4-6 hours. Turn off and let cool while you brown-almost caramelize- a fresh 1/2 onion sliced thin (In the bacon fat/slices if you are using – plus 2 tbsp of butter) in a heavy-bottom large pan. Now add the flour for the roux method and cook a minute. (otherwise skip this step and move on)
Deglaze the pan with the strained stock from the slow cooker. Whisk and cook a few minutes. If using slurry method instead of roux, add your slurry now and whisk.
Add the fresh herbs, the cooked chicken meat from slow-cooker breast, the frozen corn, and the potatoes. Salt and pepper liberally. Thin with plain hot water if need be.
Simmer, stirring occasionally, until potatoes are cooked and you can no longer stand the yummy smell filling the house. Serves 4 heartily.