In obchem so, on the way home from work we go to a nearby Intersection (Dixie, Magnit, Karusel, Kopeyka, the list goes on) and take a chilled tion-thigh part of the chicken. The key word is "chilled". With frozen chicken pieces chicken-athletes, this number can not ride, but as with home-mazhoristy farm bird, the cooking time which significantly exceeds the standards of big cities, but it's another story and completely different material. However, if You as Thrifty owner, promptly put the cooled chicken in the freezer, and in the evening, in advance of it took, deciding to make a family morning suprise, this heteroglossia maneuver is quite a fine too. Collect and beautifully spread all the joy on the table, so you can take pictures and upload to instagram in order to boast how You are a great cook. ) Please note that in reality the amount of water 300ml., as in the glass in the picture, but depends greatly on the quantity of buckwheat which You are going to put in the slow cooker. Carefully look at the proportions. Do not forget to get the slow cooker out of mothballs to make sure You have something to cook and once again hint to the wife that You knowingly gave her this magical device on March 23.

Garlic with rosemary and your favorite seasonings rastolchem in a mortar. (If You decided not to fool with marinating the chicken, this step can skip, and go to the next step after describing the marinade). Salt shakes out the seasoning in the mortar not the whole - buckwheat-it will also need salt, right?

Nostalgique here to approximately this condition. (need a rough masculine strength, if such is at hand no - melechim components in alternative ways).

My chicken pieces, pulling off their skin from off (step voluntary - if you do not want can not rip off) we dry it with napkins, put in a small container, she shakes out the contents of the mortar, the chopped onion and crumble the lemon mix well, trying to make friends with all the components with chicken, and for an hour forget. For those in a hurry, or just decided not steamed with a marinade just salt the chicken, sprinkle it with seasonings and mix well )

Forgive me, the aesthete part of the audience for the next step, but the chicken - lady is quite oily, and cooking any porridge in a slow cooker involves lubrication of the side of the Cup of butter or vegetable oil. In order to keep up appearances and not to add unnecessary fat to the dish, I smeared the walls multiracial bowl... chicken, rather removed from her skin. It may, of course, does not look very aesthetically pleasing, but as they say, cheap, reliable and practical ©Lelik "diamond hand" If You are sickened by this kind of lubrication of the bowl - do the traditional ways of butter or vegetable oils.

Well my buckwheat until clear then pour the water process. Pour into greased in the previous step the bowl multivarki, salt remaining after the second step part of the seasoning, or just salt, pour the water from the filter in proportion of one part buckwheat to two parts water and stir.

We find in the vast kitchen bins such are usually white, round with holes thing that all home constantly shift from place to place and ask each other what it is. This thing should be the same as the upper part of the bowl multivarki, besides, she needs it to freely enter. If You rarely use a slow cooker, then 90% of the thing is in the box with her. Found? Great! Insert this multimarochnaya device for roasting in the bowl of the slow cooker and gently laid it marinated, salted or just-popechenie chicken pieces in a single layer.

And again, forgive me the aesthetes - this step is not required. I'm still gently tuck the pieces of chicken skin, which after cooking throw.

Insert the bowl with all its contents in multiware. Offered for multiware mode "couples" the choice of product - vegetables, samhaim knop start.

Pleased with himself, go to the living room to listen to "the Well-tempered clavier" by J. S. Bach. In about 30 minutes of cooking, I'm certainly a bit of wishful thinking, because the countdown of 30 minutes starts the slow cooker after boiling the water... The more You will have time to listen Bahovskoj netlenki, especially by the time you cook the dish, the piano score of You are already pretty Padasjoki.

Potashev hearing and after working up an appetite, come back 40-45 minutes later, open the multi and see this happening. Don't worry - the first feelings are deceptive - the dishes are steamed not always have a very tasty look. Skin throw into the bucket. The rest are placed on the plates and...

And that's what we must succeed in the end!

And a top view of the same. I hope Bon appetit! Success!