Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 heads broccoli, cut into florets
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/3 cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
In a medium bowl, whisk together maple syrup, mustards, red wine vinegar, garlic, rosemary, oregano and orange zest; season with salt and pepper, to taste. Set aside.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken; season with salt and pepper, to taste.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Place chicken thighs into a 6-qt slow cooker. Stir in maple syrup mixture. Cover and cook on low heat for 5-6 hours or high for 2-3 hours. Add broccoli during the last 30 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.
