Chicken dish keeps its French flavor in slow cooker

  • By Alison Ladman Associated Press
  • Thursday, February 20, 2014 4:40pm
  • Life

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 finish the dish with seasoned, toasted breadcrumbs for a delicious crunch.

Slow cooker Meyer lemon chicken

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

1½ pounds boneless, skinless chicken thighs

½ cup chicken broth

½ cup white wine

1 tablespoon finely minced fresh rosemary

2 Meyer lemons, quartered

Salt and ground black pepper

2 tablespoons unsalted butter

½ teaspoon ground coriander

¼ teaspoon granulated garlic

¾ 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, ½ teaspoon salt and ½ 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.

Makes 6 servings. 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.

More in Life

Marysville theater stages Noel Coward’s timeless ‘Blithe Spirit’

The cast and crew at the Red Curtain Arts Center do a fine job with the 1940s British play.

Stringed instruments get workout at Cascade Symphony concert

Tchaikovsky’s “Serenade for Strings” is the orchestra’s first concert of the season.

Animating Van Gogh paintings proves to be trippy yet flawed

“Loving Vincent” relates the circumstances of the great painter’s death.

Confusing, muddled thriller confounds talented director, cast

“The Snowman,” based on a Scandinavian crime novel, suffers from catastrophic storytelling problems.

‘Breathe’ ignores all the inspirational movie cliches

It tells the story of a polio patient and his wife who helped change attitudes about the disabled.

New Edmonds bakery showcases owner’s mastery of pastry

Desserts are the highlight at Ganache Patisserie and Cafe on Main Street near the theater.

What you’ll see Thursday night on Everett, Edmonds art walks

Third Thursday evenings in Everett and Edmonds offer chances for interesting strolls.… Continue reading

Fur & Feathers: 4 lovable dogs need homes

Meet Lola, Sadie, Scooter and Chance

British Film Institute strips Harvey Weinstein of highest honor

He was awarded a BFI Fellowship in 2002 for his contribution to British cinema.

Most Read