Slow cooker chicken that delivers ease and flavor


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Posted Online: Feb. 11, 2014, 11:45 am
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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.



















 



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  Today is Wednesday, Oct. 1, the 274th day of 2014. There are 91 days left in the year.

1864 -- 150 years ago: It is rumored in the streets that the 13 negroes sent to Quincy on the Moline quota were refused. We think this must be a mistake.
1889 -- 125 years ago: Harvey McKenna, of Detroit, billiard player matched to play Wizard Schafer in New York in January for the world championship, was a professional friend and manager, Billy Catton in Rock Island.
1914 -- 100 years ago: Levi Cralle, former Rock Island county sheriff, had come from his farm near Mitchell, S.D. to visit friends in the city.
1939 -- 75 years ago: Work is being rushed on the new high school building in Orion to replace the one destroyed by fire last winter. Classes are being held in churches.
1964 -- 50 years ago: Rehearsals for the 84th season of the Handel Oratorio Society chorus will begin at 7:30 p.m. Monday on the stage of Centennial Hall, Augustana College.
1989 -- 25 years ago: The Rock Island City Council's plan announced this week to have the federal government vacate Valley Homes public housing and move residents to Arsenal Courts to reduce density may not be feasible.






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