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

‘Last Jedi’ is the best ‘Star Wars’ movie since the first one

This instant-classic popcorn movie makes clever references to the past while embracing the new.

Jesse Sykes brings her evolving sounds to Cafe Zippy in Everett

She and Phil Wandscher make a return trip to a club that she values for its intimacy.

Take a closer look: Winter gardens share gifts in subtle way

Go on a neighborhood walk this month to enjoy the seasonal beauty offered by a variety of gardens.

Red wine usually costs more, but you can still find bargains

Here are five good-quality reds that won’t drain your grocery budget.

Beer of the Week: Skull Splitter and Blood of My Enemies

Aesir Meadery of Everett and Whiskey Ridge Brewing of Arlington collaborated to make two braggots.

Beer, wine, spirits: Snohomish County booze calendar

Ugly Sweater Party and Canned Food Drive at Whitewall: Marysville’s Whitewall Brewing… Continue reading

Student winners to perform concertos with Mukilteo orchestra

This annual show is a partnership with the Snohomish County Music Teachers Association.

‘Ferdinand’ a modern take on the beloved children’s story

The lovable bull is back in an enjoyable but spotty animated film from the makers of “Ice Age.”

Great Plant Pick: Pinus contorta var. contorta, shore pine

What: Who is not impressed by the beauty and toughness of this… Continue reading

Most Read