Yield: 8 servings.
1 cup all-purpose flour
12 bone-in chicken thighs, skin on
3 tablespoons unsalted butter
8 cloves garlic
2 large onions, cut in half and sliced into half moons
2 cups thin red-pepper strips
2 teaspoons salt or more to taste
1/4 teaspoon freshly ground black pepper or more to taste
1 cup Grand Marnier
2/3 cup glazed walnut halves (see note)
1. Put flour in shallow pan. Dredge chicken in flour, coating both sides and shaking off excess.
2. Melt butter in large skillet on medium-high. When it foams, add as much of the chicken, skin side down, as will fit in a single layer. Cook until deep golden brown on both sides, 5-7 minutes per side. Remove chicken. Add garlic to same pan, stirring 2-3 minutes. Remove garlic. Add onion and red pepper to pan. Cook, stirring, 5 minutes.
3. Put onion and pepper in slow cooker. Place chicken on top, skin side up. Tuck garlic in among chicken. Season with salt and pepper. Pour liqueur on top. Cover and cook on high 4 1/2-5 hours.
4. Distribute onions and peppers among serving plates. Top with chicken and sprinkle with nuts.How to make glazed walnut halves: Place 2/3 cup walnut halves in nonstick skillet. Sprinkle with 1 1/2 tablespoons sugar, 1/8 teaspoon cinnamon, pinch of salt and freshly ground pepper and dash of cayenne pepper. Cook on medium heat, stirring constantly, until sugar melts, 3-5 minutes. Immediately pour contents of pan onto a clean plate. These can be made a day ahead and stored in airtight container at room temperature.
Recipe note: Adapted from Not Your Mother’s Slow Cooker: Recipes for Entertaining by Beth Hensperger