Of the many improv recipes that are born of whatever happens to be in the pantry, this one was a real winner at home. The sauce was so rich and buttery and the onions completely melted. No browning ahead of time and it still tasted good. The ingredients went into a small crock pot, about 3/4 full in the end. I layered them into the pot in this order:
1 baseball-sized yellow onion, quartered and trimmed
8 cloves garlic, peeled and ends trimmed
8 pcs chicken thighs, skins removed
one 10 or 12 oz tin of medium pitted black olives
3 tsp sweet paprika
1 tsp dried oregano
2 tbl cognac
celery salt & black pepper
one tiny tin (3 or 4 oz) tomato sauce
2 tbl water (probably unneccessary, but that's what I did)
Do not stir. Put the slowcooker on "high" for 5 hours. (Would probably do fine on "low" for 8 hours)The pot slowly filled up on it's own with delicious fragrant paprika-red juices. Stir in the following and cook another 1/2 hour.
1 pk frozen peas
1 tsp dried parsley
The only thing that might have made this even better is a pinch of saffron. For next time....