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black
ground
salt
pounds)
2½
(about
vinegar
wine
wedges
into
then
ounces)
7
(about
sliced
sliced
and
well
washed
trimmed,
sliced
and
peeled
servings
cold.
is
weather
you
keep
will
dish
Roast
1g
fiber
459mg
sod.
•
79mg
18g
pro.
•
8g
carb.
•
serving:
per
information
mashed
or
in
immediately
Serve
chopped
the
with
to
switch
will
unit
are
thighs
until
cook
for
Low
on
Cook
of
top
on
slices
lemon
the
in
thighs
chicken
to
come
let
and
chicken
the
Add
seconds.
reduce
and
boil
a
to
wooden
a
with
remain
may
that
bits
juice,
lemon
the
remaining
and
sprig
softened.
until
and
onion
Sauté
side.
per
minutes
Brown
pot.
cooking
chicken,
the
put
preheated,
flour
in
thighs
chicken
pepper
freshly
teaspoon
kosher
teaspoon
roast
chuck
red
tablespoon
broth
beef
cup
and
half
in
cut
turnip
medium
stalk,
celery
peeled
carrot,
sliced
and
end
root
leek,
onion,
medium
6
to
4
about
Cook
Slow
Setting:
the
when
warm
hearty
yet
simple
Pot
•
22mg
calc.
•
chol.
•
4g
fat
sat.
•
15g
fat)
from
(57%
242
Calories
Nutritional
potatoes.
rice
with
bowls
shallow
desired.
if
rosemary
Garnish
Warm.
Keep
expired,
has
time
When
tender.
very
and
Cover
hours.
Slow
to
unit
Switch
chicken.
Place
mixture.
onion
browned
the
Nestle
boil.
zest
lemon
and
broth
30
about
half,
come
juice
Let
spoon.
surface
cooking
the
brown
any
up
scraping
Add
salt.
of
teaspoon
rosemary
the
in
minutes
5
to
4
for
garlic
350°F.
to
heat
Reduce
reserve.
and
Remove
10
about
sides,
both
the
into
down,
side
has
unit
Once
coat.
lightly
the
Dredge
pepper.
15
the
sides
both
¼
400°F.
½
the
1
1
garnish
¾
1
sodium
1
1
1
finely
1
Makes
and
flour
all-purpose
black
This
divided
pounds)
of
trimmed
fat
•
favorite.
and
light
chicken
7.
Rosemary
Chicken
5
6.
the
1498mg
14g
pro.
5.
serving
a
by
warm
to
the
on
½
are
Stir
25
Simmer
the
4.
the
on
solids.
skin
foil.
with
3.
the
remove
to
to
set
and
of
all
and
salt
of
teaspoon
on
thighs
chicken
at
Brown/Sauté
to
set
of
pot
cooking
the
into
(optional)
for
rosemary
lemon
slices
zest
lemon
teaspoon
low
broth,
chicken
juice
lemon
fresh
sprig
rosemary
and
peeled
cloves,
halved
peeled,
onion,
unbleached,
ground
freshly
teaspoon
salt,
kosher
teaspoon
1½
(about
fat
thighs,
chicken
oil
olive
teaspoon
servings
Cook
Brown/Sauté
a
be
soon
will
that
a
making
apart,
falls
the
time,
cooking
the
Lemon
3g
fiber
•
47mg
calc.
sod.
•
61mg
chol.
•
5g
•
5g
carb.
•
fat)
from
(44%
servings):
6
on
(based
per
information
Nutritional
Serve.
vegetables
the
with
to
return
and
meat
the
through.
cooked
vegetables
until
or
cabbage.
and
potatoes
Add
300°F.
at
Brown/Sauté
to
return
and
liquid
the
discarding
liquid,
cover
and
tray,
cooking
slow
hours.
12
for
Low
Cover
sugar.
and
½
with
the
Season
2.
Multicooker
oil
the
Put
1.
chopped
thin
6
1
cup
½
cup
¼
fresh
1
chopped
garlic
3
sliced
large
1
cup
¼
pepper
¼
1
excess
bone-in
6
1
6
Makes
Slow
Settings:
dish
lemony
dish
this
in
of
end
the
By
with
•
fat
sat.
•
17g
fat
•
346
Calories
through.
pot
cooking
slice
Thinly
4.
and
tender
minutes,
30
to
carrots,
on
Set
3.
pot.
cooking
the
Degrease
the
Strain
a
on
set
meat,
of
end
the
At
2.
on
Cook
Slow
mustard
seed,
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