 | I adore lemons. C's lemon aversion comes and goes. Miss F loves lemons and ate her green beans dipped in the lemony sauce. So this meal was a success for two of the three of us. C ate the chicken, but proclaimed the potatoes to be too lemony. I know I have seen him eat the lemon potatoes at Niko Nikos before, so I am not sure why he didn't like these. If you are using regular lemons, cut the juice to two tablespoons. I never bother searing meats before they go into the crockpot because I think it defeats the purpose of using the crockpot and I swear I read an article saying it was a wasted effort. I know I read it from a magazine in my dentist's office, but other than that, I cannot narrow it down. I adapted this recipe for the crockpot from Prevention RD, who had adapted it from Cooking Light. |
4 to 6 small red potatoes, quartered
½ small onion, chopped
2 garlic cloves, thinly sliced
4 skin-on, bone-in chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper, divided
1 Meyer lemon, cut into ¼ inch-thick slices and seeded
1 cup chicken broth
½ cup dry white wine
¼ cup fresh Meyer lemon juice
2 tablespoons corn starch
½ teaspoon thyme leaves, chopped
1 tablespoon fresh parsley leaves, chopped
Layer the potatoes, onions and garlic in the bottom of the crockpot. Place the chicken thighs on top, sprinkle with salt and pepper. Layer the lemon slices overtop of the chicken. In a two cup measure, whisk together the broth, wine, juice, corn starch and thyme. Pour the broth mixture over the chicken. Cover and cook on low for 8 hours. Serve sprinkled with parsley.
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2 comments:
That sounds goooooood. I do like a lemony flavor - and could totally see all of us liking this one.
I can imagine that such chiken tastes really lovely.. Makes me hungry :)
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