[CnD] Chicken and potatoes Resipy:

Nolan Parish wncp24 at gmail.com
Sat Aug 17 13:43:58 EDT 2019


The chicken and potatoes actually sounds good tonight for dinner in the cooking in the dark studios. 

Sent from my iPad

> On Aug 17, 2019, at 12:04 PM, <cookinginthedark-request at acbradio.org> <cookinginthedark-request at acbradio.org> wrote:
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>   1. Re:  Contents of flour & sugar (pamelafairchild at comcast.net)
>   2. Re:  Greek slow cooker lemon chicken and potatoes
>      (princessregal at optonline.net)
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> Message: 1
> Date: Sat, 17 Aug 2019 06:54:12 -0400
> From: <pamelafairchild at comcast.net>
> To: <cookinginthedark at acbradio.org>
> Subject: Re: [CnD] Contents of flour & sugar
> Message-ID: <004001d554ea$1bbf73f0$533e5bd0$@comcast.net>
> Content-Type: text/plain;    charset="utf-8"
> 
> The packages are smaller than they used to be, just like the candy bars. But the flour and sugar don't come in fun sizes. What a misnomer, there is nothing fun about smaller and the same or increased price. It is simple inflation at work. The standard 5 pound package of flour can be all the way down to 4 pounds. The labels reflect this, but who reads those when out with a shopping assistant? Well, much to their irritation, I do. By the way, it is also no secret that cake mixes and other packaged product mixes have also done the amazing shrinking act. 
> 
> Pamela Fairchild 
> <pamelafairchild at comcast.net>
> 
> -----Original Message-----
> From: Wendy via Cookinginthedark 
> Sent: Friday, August 16, 2019 8:32 PM
> To: cookinginthedark at acbradio.org
> Cc: Wendy <wdywms327 at gmail.com>
> Subject: [CnD] Contents of flour & sugar
> 
> People tell me the contents of flour & sugar have changed over the years, & they are not what they used to be. I do not know how. Have you heard this?
> Wendy
> 
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> ------------------------------
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> Message: 2
> Date: Sat, 17 Aug 2019 07:23:19 -0400
> From: <princessregal at optonline.net>
> To: <cookinginthedark at acbradio.org>
> Subject: Re: [CnD] Greek slow cooker lemon chicken and potatoes
> Message-ID: <00f601d554ee$2cb55a90$86200fb0$@optonline.net>
> Content-Type: text/plain;    charset="UTF-8"
> 
> 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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> End of Cookinginthedark Digest, Vol 119, Issue 29
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