Chicken With Golden Raisins:

flour
6 bone in chicken thighs with skin on
2 T unsalted butter
1/2 cup red wine
1 t salt
1/8 t black pepper
1/4 c heavy cream
1/4 c or more golden raisins

Put flour in pie plate and dredge chicken, coating both sides and shaking off excess. Melt butter in large skillet over med- high heat. When it foams, add chicken, skin side down, and cook until deep golden brown on both sides, 5-7 mins per side. Transfer to slow cooker. Add wine to the pan and swish around. Pour over the chicken and season with salt and pepper. Cover and cook on low for 4 hours. Stir in the cream and raisins. Cover, cook on high 1 hour.