Hey Everyone!
Hope you had a great holiday season with lots of good food and drinks! Ok, maybe we've all had too much of that good stuff! Anyway I didn't forget about this blog ... just a little side tracked the last three weeks!
I love this blog because it helps me to try new recipes that maybe I wouldn't have tried! As of right now there are 4 hours and 11 minutes left in my dinner for tonight. Yep, another crock pot/slow cooker dinner! I am forced to use the crock pot tonight as it's way too cold to stand over the grill, the cook top of my stove is tired as my double oven died on me Christmas Eve! LESSON TO ALL: NEVER HIT THE SELF CLEAN BUTTON THE DAY BEFORE A HOLIDAY! Why I chose to clean the oven the day before I hosted Christmas is beyond me! I was going to get it dirty anyway! Sometimes we are perfectionists and ha ha now I have learned it just doesn't matter if your oven is dirty! Hopefully by Friday it will be back to working order ... anywhooo my schedule has been twisted for the last few weeks, add a horrible stomach virus for my daughter on New Year Eve and now my husband home from work with a bug and I'm so looking forward to getting back on track! Sometimes we kind of fall out of our comfort zones ... and that's ok. We learn to deal with whatever has happened and grow from it. Whether it be a hurricane in September, a blizzard in October, a lost job, commuting a zillion miles, crazy busy schedules, health issues, flooding several times a year or other challenging situations, we can always expand from them.
Ok, no more soap box for me ... waiting for my dinner:
Lemon Chicken and Potatoes
Serves 4
4 medium potatoes (peeled and cut into wedges)
salt and freshly ground pepper
3 1/2 pounds bone in chicken, skin removed (breasts, legs, thighs)
2 Tablespoons olive oil
2 medium onions thinly sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup dry white wine
1 Tablespoon fresh lemon juice
1 medium lemon, sliced and seeded
Scatter potatoes in the crock pot and sprinkle salt and pepper to taste.
Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper to taste.
In a large skillet, heat the oil over medium-high heat. Add the chicken pieces and cook until nicely browned on all sides, about 15 minutes. Place the chicken on top of potatoes.
Add the onions to the skillet and cook until softened, about 5 minutes. Stir in the garlic and oregano and cook for 1 minute more. Add the wine and lemon juice and bring it to a simmer. Pour the mixture over the chicken and potatoes.
Cover and cook on high for 3 hours or on low for 5 hours. Tuck the lemon slices around the chicken pieces and cook for 1 hour more, or until the potatoes are tender and the chicken is cooked through. Serve hot with some colorful veggies like steamed carrots, green beans or broccoli.
Recipe courtesy of "The Italian Slow Cooker" by Michele Scicolone
The funny looking lemon I am holding above ... I couldn't resist picking it up! At Eataly in NYC ... they have some beautiful fruits and veggies! This is called "The Buddha's Hand" variety! So cool!
Be Well,
Krista
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