• 2½ lb. (1.2 kg) chicken thighs and drumsticks
• Salt and pepper to taste
• 2 Tbsp. (30 mL) sunflower oil*
• 1 medium onion, diced small
• 1 red pepper, diced small
• 1¼ cups (310 mL) white stock or chicken broth*
• 1¼ cups (310 mL) apple juice*
• 3 Tbsp. (45 mL) brown sugar*
• 1 Tbsp. (15 mL) cornstarch* mixed with 1 Tbsp. (15 mL) water
• 5 oz. (150 g) snow peas, in ½-in (1-cm) pieces

1. Season chicken with salt and pepper. In a skillet, heat oil over medium-high heat and brown chicken. Put chicken thighs and drumsticks in the slow cooker. Add onion and red pepper.
2. Stir in white stock or chicken broth, apple juice and brown sugar. Cover and cook on low for approximately 4 hours. Stir in cornstarch-water mixture. Add snow peas. Cover and cook on high for 15 minutes or until sauce thickens.

Serves: 6
Suggestion
Serve with pan-fried potatoes.