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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.


Light, bright eating: Citrus fruit is near its peak of deliciousness and ready to perk up warm, winter dishes

Tuesday, January 22, 2013

Things are looking bright and sunny in local grocery stores, thanks to the sweet citrus selection this time of year. And after weeks of heavy holiday meals, it’s time to lighten the load with citrus. Eating more fruit is a great way to kick the new year off on a healthy note and cook in season. It’s near peak season …

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