Rinse chicken in cold water and pat dry.
In a large mixing bowl, whisk together your marinade.
Season your chicken with kosher salt and place chicken thighs in mixing bowl, coating with marinade. Place in refrigerator allowing chicken to marinate in bowl for at least 1 hour (even better overnight).
30 minutes ahead of cooking bring chicken to room temperature, leaving in bowl.
On stove top, heat 2 tbsp of olive oil on medium heat in a heavy bottomed large pan (click here for Jule's favorite). Non-stick is not preferred here, as you won't achieve the deep color and the crispy texture that you're looking for.
When pan is hot, carefully begin placing chicken, skin side down. As soon as you hear a sizzle, shake the pan to prevent sticking.
Being careful not to crowd the pan, continue to place thighs skin side down.
While chicken browns, plug in crockpot (click here for Jule's favorite), as close to your stove top as possible so you can easily transfer chicken as you cook. Note: When browning the chicken you are not cooking the chicken through. You are only looking to brown and crisp the skin.
Once deeply golden brown, transfer the chicken, skin side up, to your crockpot nestling the pieces together.
Keeping your pan that you used to brown your chicken in on the stove, move to an unused burner so that the oil cools and does not continue to cook.
Set slow cooker to 5 hours on high. Run! You've got time! Spend it wisely!
After 4.5 hours, assemble your ingredients listed above for your sauce.
In your now cooled heavy bottomed pan, keep all caramelized bits and appx. 2 tbsp of the accumulated oil. Discard the rest of the oil.
Heat remaining oil and caramelized bits on a low flame.
Add your potato starch and start to whisk.
Once dissolved, add juice from your squeezed lemon and continue to whisk.
Add a few glugs of white wine, continuing to whisk.
Add chicken stock, whisking the entire time.
After appx. 5 minutes your sauce should be thickening, thanks to the potato starch. Season with a little bit of kosher salt and black pepper, and add sauce directly into your crock pot.
Make rice or orzo separately.
Serve the chicken over rice, orzo, or cauliflower rice, spooning sauce over the chicken.
Think of those independent working women like my Gammy and Mary Tyler Moore, and go get seconds.