Famous Grouse Chicken

Normally, I would use wine to flavor chicken with onions, but yesterday morning we were out. "I've heard of bourbon chicken," I thought. "Why not with Scotch?" So, into the slowcooker went a shot of Scotch. Result? Delicious!

I cooked this for about 9.5 hours, which is really the most you would want to cook it: the chicken gets browned, but not dried out as it would with longer cooking, and the peppers and onions get browned -- peppers slightly blackened in spots -- but not burned. If you will be at work longer than that and thus need to cook it longer, you could try adding more liquid at the beginning. I might do that next time even for this amount of time.

Famous Grouse Chicken

4 chicken thighs, bone-in. Remove and discard the skin and any visible fat.
1 very large sweet onion, Vidalia or Walla Walla or the like.
2 red, orange, or yellow bell peppers, quartered, or about 10 mini bell peppers, caps removed
1 shot Famous Grouse Scotch
1 tsp coarse Dijon mustard
1 tsp red wine vinegar
1 tsp olive oil
Few drops Sriracha
Black pepper
Paprika
1 cup water

Slice the onion very thinly -- should yield about 3-4 cups. Lay the onion slices over the bottom of the slowcooker. Arrange the peppers evenly over the onions, and lay the chicken over the peppers.

Mix together the Scotch, mustard, vinegar, oil, Sriracha, and water. Pour over contents of slowcooker. Sprinkle the chicken pieces thoroughly with pepper and Paprika. Cook on Low 7 to 9.5 hours.

Serve with rice.

Serves 2-4.