4 medium potatoes, peeled and cut into wedges
Salt and freshly ground pepper
3 ½ pounds bone-in chicken legs, thighs or breasts, skin removed
3 tablespoon olive oil
2 medium onions, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ cu dry white wine
1 tablespoon fresh lemon juice
1 medium lemon, sliced and seeded
Scatter the potatoes in the slow cooker and sprinkle with salt and pepper to taste. Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken pieces and cook until nicely browned on all sides, about 15 minutes. Place the chicken on top of the potatoes.
Add the onions to the skillet and cook until softened, about 5 minutes. Stir in the garlic and oregano and cook for 1 minute more. Add the wine and lemon juice and bring it to a simmer. Pour the mixture over the chicken and potatoes.
Cover and cook on high for 3 hours or high for 5 hours. Tuck the lemon slices around the chicken pieces and cook for 1 hour more, or until the potatoes are tender and the chicken is cooked through. Serve hot.
Here are a couple photos. (In true Italian fashion, the dish looks like it was made at home. Nothing fancy, just good, hearty fare. Must say, the lemons are a must. In fact, splash a little more than called for at the end to liven up the taste.)