[CnD] Greek slow cooker lemon chicken and potatoes

princessregal at optonline.net princessregal at optonline.net
Sat Aug 17 07:23:19 EDT 2019


2I am thinking if you have an instant pot you could saute the chicken first and then add the rest of the ingredients.

-----Original Message-----
From: Anna Dimovitz via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Saturday, August 17, 2019 6:44 AM
To: cookinginthedark at acbradio.org
Cc: Anna Dimovitz <nippercat1 at verizon.net>
Subject: [CnD] Greek slow cooker lemon chicken and potatoes

Greek slow cooker lemon chicken and potatoes

Servings: five
Prep time: 20 minutes
Cook time: seven hours
Total time: 7 hours,  20 minutes

Ingredients

2 lbs yellow potatoes, cut into large chunks (about 2-inches)
1/2 medium yellow onion, cut into chunks
5 cloves garlic, minced
2 1/2 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary, crushed
Salt and freshly ground black pepper

3 lbs bone-in, skin-on chicken thighs,  trimmed of excess skin
1 1/2 tbsp olive oil
1/2 cup chicken broth

3 1/2 tbsp fresh lemon juice

2 tsp  lemon zest, divided

3 tbsp fresh parsley


Directions


Place potatoes and onions in an even layer in a six-quart slow cooker.  Pour in chicken broth. Sprinkle half the garlic, half the oregano, half the basil, and half of the rosemary; season with salt and pepper. 
Heat oil in a large heavy bottomed pot  over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes.  Transfer chicken to slow cooker  over potato layer. Repeat with remaining chicken thighs.
Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the remaining garlic, oregano, basil and rosemary over chicken. Sprinkle 1 tsp  lemon zest over chicken (reserve remaining  tsp in container and refrigerate until ready to serve). 
Cover and cook on low heat for 5 1/2 - 7 hours.
Serve warm, spooning some of the slow cooker juices over each serving; sprinkle with fresh parsley and  reserved lemon zest. 
Recipe taken from “Cooking cClassy“ 


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