4 lbs- chicken thighs
1 Tbsp ground oregano
1 rosemary sprig
4 Tbsp lemon juice
1 cup- white wine
1 Tbsp olive oil
2 garlic cloves
1 tsp powdered chicken bouillon
Salt and pepper
Preparation:
1. In a flat dish, mix lemon juice, white wine, olive oil, crushed garlic, oregano, powdered bouillon, rosemary, salt and pepper.
2. Add the chicken, and let marinate at least 5 hours.
3. Put chicken and half of the marinade into Bean Pot.
4. Cook on 250 for 4 to 6 hours until the chicken is golden
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