Slow cooker chicken that delivers ease and flavor


Share
Posted Online: Feb. 11, 2014, 11:45 am
Comment on this story | Print this story | Email this story
The trouble with slow cookers is that while they certainly deliver on ease, they sometimes disappoint on flavor. It's the risk you run when you dump a bunch of ingredients in a pot and walk away for much of the day.

So we decided to come up with a slow cooker chicken that packs plenty of sophisticated flavors, yet doesn't sacrifice the no-nonsense approach we love about slow cooking. We started with chicken thighs, which have richer, deeper flavor than chicken breasts. Then we added lemons, fennel, mushrooms and leek for a braise inspired by the cuisine of southern France.

We also wanted to resolve the other drawback of slow cookers — that the foods cooked in them often lack texture. So we finish the dish with seasoned, toasted breadcrumbs for a delicious crunch.

Slow Cooker Meyer Lemon Chicken
Start to finish: 20 minutes active, plus 4 to 5 hours on high heat or 7 to 8 hours on low heat
Servings: 6
2 large leeks, white parts only, sliced
2 cloves garlic, minced
1 large yellow onion, chopped
8 ounces cremini mushrooms, halved
2 medium fennel bulbs, trimmed and quartered
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup chicken broth
1/2 cup white wine
1 tablespoon finely minced fresh rosemary
2 Meyer lemons, quartered
Salt and ground black pepper
2 tablespoons unsalted butter
1/2 teaspoon ground coriander
1/4 teaspoon granulated garlic
3/4 cup panko breadcrumbs

Egg noodles, cooked, to serve
In a 4- to 6-quart slow cooker, combine the leeks, garlic, onion, mushrooms, fennel, chicken thighs, broth, white wine, rosemary, lemons, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for 7 to 8 hours on low heat or for 4 to 5 hours on high heat.
Meanwhile, in a small skillet over medium heat, melt the butter. Add the coriander, garlic and a pinch each of salt and black pepper. Stir in the breadcrumbs and cook, stirring, for 2 to 3 minutes, or until lightly toasted. Set aside.
When the chicken is done, remove and discard the lemons. Adjust seasonings with additional salt and pepper, as needed. To serve, place egg noodles in the bottom of serving bowls. Spoon the chicken and vegetables over the noodles along with some of the liquid. Sprinkle with breadcrumbs.

Nutrition information per serving (not counting noodles): 310 calories; 110 calories from fat (35 percent of total calories); 13 g fat (5 g saturated; 0 g trans fats); 85 mg cholesterol; 21 g carbohydrate; 4 g fiber; 3 g sugar; 24 g protein; 310 mg sodium.

















 



Local events heading








  Today is Saturday, April 19, the 109th day of 2014. There are 256 days left in the year.

1864 -- 150 years ago: Miss McCorkindale has opened millinery rooms over Gimbel's dry goods store, where she offers a choice lot of millinery goods, which she will manufacture to order.
1889 -- 125 years ago: The little South Park Presbyterian chapel celebrated it first Easter decorated with flowers for an afternoon worship service attended by a large congregation.
1914 -- 100 years ago: The Wennerberg Chorus of Augustana College has returned from a 2,000-mile tour in the Eastern states and Illinois.
1939 -- 75 years ago: Col. Charles Lindbergh has stated that he is convinced that Germany's air force is equal to the combined sky fleets of her potential European foes.
1964 -- 50 years ago: Small gas motors may be permitted on boats in the lake to be built in Loud Thunder Forest Preserve. The prospect was discussed yesterday at a meeting of the Rock Island County Forest Preserve Commission.
1989 -- 25 years ago: The annual Dispatch/Rock Island Argus Spelling Bee continues to be a family tradition. Ed Lee, an eighth-grader at John Deere Junior High School, Moline, is the 1989 spelling bee champion from among 49 top spellers in Rock Island, Henry and Mercer counties. He advances to the competition in Washington, D.C. Runnerup was Ed's sister, Susan.






(More History)