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Saturday, March 27, 2010

lento di pollo (slow chicken)

I wanted a recipe to throw in the crockpot in the morning, and eat at night. I have been cooking a garlic white wine chicken over rice for years. But tonight I have company and don't have time to do the last minute stuff. So I used that recipe and put it in the crock pot instead.

5lbs Chicken ( use thighs, take the skin and fat off )

1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. cooking oil
40 small cloves unpeeled garlic*  (you are not mistaken..yes 40 cloves)
1 cup dry white wine or chicken broth
1 cup chicken broth
2 Tbsp. lemon juice
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
4 tsp. all-purpose flour
2 Tbsp. dry white wine or chicken broth

Rinse chicken; pat dry. Season with the salt and pepper. In a skillet heat oil over medium-high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just until brown, turning once. Put in a crock pot on low. To the crock pot add 1 cup white wine or broth, 1 cup broth, lemon juice, basil, and oregano. Cook on low a minimum of 3 hours...

can be all day if you have to work. Use a slotted spoon to transfer the chicken and garlic to a warm serving platter; keep warm. In a small bowl stir together flour and the 2 tablespoons dry white wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon sauce atop chicken. Serve with potatoes or rice

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