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  • Slow-Cooker, 40-Clove Chicken With Meyer Lemon

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  • 6 skinless boneless chicken breasts (about 5 ounces each)
    Freshly ground black pepper, to taste
    2 tablespoons olive oil
    1/2 cup dry white wine
    2 tablespoons dry vermouth
    2 tablespoons chopped fresh parsley, plus more for garnish
    2 teaspoons dried basil
    1 teaspoon dried oregano
    Generous pinch of red-pepper flakes, or to taste
    40 garlic cloves (about 2 heads), peeled (or purchase already peeled, whole garlic cloves, stocked in most supermarket produce sections)
    4 celery ribs, sliced
    Juice and zest of 2 Meyer lemons
    Sprinkle the chicken with the pepper. In a large skillet, heat the oil over medium heat. Working in batches, if necessary, add chicken to skillet and brown on all sides. Remove to a platter.
    In a large bowl, combine the wine, vermouth, parsley, basil, oregano and red-pepper flakes. Add the garlic and celery; mix well. With a slotted spoon, transfer garlic and celery to a slow cooker. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture. Sprinkle the lemon juice and zest over chicken. Cover and cook on low for 6 hours. Sprinkle with fresh parsley before serving.
    Makes 6 servings.
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