This recipe makes six portions.
- 6 boneless, skinless chicken legs
- ½ cup red wine
- 1 Tbsp. honey
- 1 Tsp. paprika
- ½ Tsp. curry powder
- 1 Tbsp. Kosher salt
- Black pepper to taste
- 1 Tbsp. dry basil
- 1 pound onions, chopped
- 3 Tbsp. corn starch mixed with 3 Tbsp. cold water
In a bowl mix together the chicken legs, red wine, honey, paprika, curry powder, kosher salt, black pepper and dry basil and let it sit.
Place the onions in the slow cooker. Top with the chicken legs and pour in all the liquid. Cover with the top and set on high for four hours or low for eight hours.
When done, carefully remove the chicken to a serving platter. Mix the cornstarch and water together.
While stirring the onions, pour in the cornstarch until thickened. Taste and add salt if necessary. Ladle the onions and sauce over the chicken.