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Recipe: Slow Cooker 40-Clove Chicken With Meyer Lemon

Serves 6

6 skinless boneless chicken breasts (about 5 ounces each)

Freshly ground black pepper

2 tablespoons olive oil

½ cup dry white wine

2 tablespoons fresh chopped parsley

2 tablespoons dry vermouth

2 teaspoons dry basil

1 teaspoon dry oregano

Generous pinch of red pepper flakes or to taste

40 cloves of garlic (about 2 heads), peeled

4 ribs of celery, sliced

Juice and zest of 2 Meyer lemons

Fresh chopped herbs such as parsley or cilantro for garnish, optional

Sprinkle the chicken with pepper. In a large skillet, heat the oil over medium heat. Working in batches if necessary, add the chicken to the skillet and brown on all sides. Remove to a platter. Combine the wine, parsley, vermouth, basil, oregano and red pepper flakes in large bowl. Add the garlic and celery; mix well. Transfer the garlic and celery to the slow cooker with a slotted spoon. Add the chicken to the remaining herb mixture; coat well. Place the chicken on top of the celery mixture. Sprinkle the lemon juice and peel over the chicken. Cover and cook on low for 6 hours. Sprinkle with fresh herbs before serving.

From Larissa Shain, registered dietitian, St. Joseph Mercy Oakland hospital in Pontiac, Mich.

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