-
1
Shake chicken thighs in a plastic bag with flour, salt and pepper.
-
2
Keep unused flour in the bag.
-
3
With a medium heat, saute chopped bacon in 2 T olive oil until lightly browned in a frying pan.
-
4
Remove bacon pieces and place in a crock pot.
-
5
Keep oil in the pan.
-
6
Saute chicken pieces in the same frying pan 3 minutes each side until lightly browned.
-
7
Do not overcook.
-
8
Remove chicken pieces and place in a crock pot.
-
9
In the same frying pan, saute leek, green pepper, celery, and garlic for 2-3 minutes.
-
10
Add remaining flour from the bag.
-
11
Saute 2 more minutes.
-
12
Place the mixture into the crock pot.
-
13
Add sliced green olives, diced tomatoes and green chilies (Rotel tomatoes), canned fire roasted tomatoes or canned chopped tomatoes, lager beer, basil, paprika, sugar, 1 tsp salt, and Parmesan cheese.
-
14
With a microplane grater or grater, grate 1/2 orange peel into the crock pot.
-
15
Pare and section oranges and place the sectioned oranges into the crock pot.
-
16
Cover the crock pot.
-
17
Cook for 4 hours on medium heat (I'm using a slow cooker and the heat is higher).
-
18
With regular crock, cook for 6 hours.
-
19
Skim any fat floating on the surface.
-
20
Serve over cooked white rice or simply serve with crusty well buttered country bread.
