Slow Cooker_ The Best Cookbook Ever - Diane Phillips [47]
½ cup all-purpose flour
Salt (see savvy) and freshly ground black pepper
8 chicken thighs, skin and bones removed
¼ cup extra-virgin olive oil
4 garlic cloves, sliced
¾ cup dry white wine or vermouth
1½ cup chicken broth
1 cup pitted Niçoise olives
1 lemon, cut into ½-inch-thick slices (see savvy)
1 bay leaf
combine the flour, ½ teaspoon salt, and ½ teaspoon pepper in a large plastic bag. Add the chicken to the bag and shake to coat. Heat the oil in a large skillet over high heat.
add the chicken and brown on all sides, 7 to 10 minutes.
transfer the browned chicken to the insert of a 5- to 7-quart slow cooker. Add the garlic to the same skillet and cook until it is fragrant, about 30 seconds.
add the wine and deglaze the skillet, scraping up any browned bits from the bottom. Transfer the contents of the skillet to the slow-cooker insert. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender.
season with salt and pepper before serving.
serves 6
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salt savvy
Since olives are naturally salty, I advise you to go easy on the salt until the dish is finished cooking, and then season.
lemon savvy
Most citrus and other fruits are waxed when they are shipped to your local market. Make sure that you remove any wax from the fruit that you add to your pot, or the wax will make your dish have an off-flavor. Scrubbing the fruit with a plastic wire brush before washing does the trick.
Chicken Dijonaise
This chicken dish is one of my favorites. The chicken is infused with the flavor of Dijon mustard and surrounded with button mushrooms, artichoke hearts, and cippolini onions. Serve with steamed rice, or it’s equally delicious with crispy roasted potatoes.
3 to 4 pounds chicken parts (breasts, thighs, legs, or any combination), skin removed (see savvy)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
8 ounces cippolini onions
1 pound button mushrooms, cut in half if large
One 16-ounce package frozen artichoke hearts, defrosted and quartered (see savvy)
½ cup dry white wine or vermouth
1½ cups chicken broth
2/3 cup Dijon mustard
1 bay leaf
sprinkle the chicken evenly with 1½ teaspoons salt and ½ teaspoon pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
transfer the browned chicken to the insert of a 5- to 7-quart slow cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color, about 4 minutes. Add the mushrooms and sauté until the liquid in the pan begins to evaporate, 3 to 4 minutes.
add the artichoke hearts to the pan and sauté for another 3 to 4 minutes, to color the artichoke hearts.
deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slowcooker insert. Put the broth and mustard in a small bowl and whisk to combine.
add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4 to 5 hours, until the chicken is tender.
season with salt and pepper before serving.
serves 8
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chicken savvy
Removing the skin before slow cooking helps cut down on the fat in the dish and helps the chicken cook evenly. Use a pair of kitchen shears to cut through the skin, and then pull it off and discard.
artichoke-heart savvy
Fresh baby artichoke hearts work well in this braise, but they aren’t always available and can be pricey. If you can find them, trim the tough outer leaves, cut about ¾ inch off the top, and cut the artichokes in half before adding to the cooker. They may require a little more cooking time, around 15 to 30 minutes. If frozen artichoke hearts aren’t available, two 15-ounce cans of artichoke hearts will also work. I’d advise adding