Filed under: Poultry
I made this recipe last week at my friend Jen’s suggestion. What I love about getting recipes from friends, or from sites with lots of reviews for each recipe, is that you have some idea ahead of time of how to adjust the dish to maximize its potential. For instance, Jen told me not to cook it for as long as the recipe said, and that she would cut down on the wine next time because that flavor was a little overwhelming. OK, done.
We liked this dish a lot. The short, high temp cooking time helped the chicken breasts stay firm and much less mushy or mealy than they can sometimes get when cooked slow and low in a CrockPot. Although I’m not a huge fan of sweet potatoes, they worked well here. You must cut them into pretty chunky spears so that they do not disintegrate during cooking. I served this meal with some dinner rolls, which we used to mop up the sauce. Next time I might add some cornstarch at the end of cooking to thicken up the liquid, or else serve it over something absorbent, like rice.
Slow Cooker Chicken with Sweet Potatoes
Adapted from Chicken and Sweet Potato Stew
2 pounds sweet potatoes, peeled and cut into spears
8 oz. Baby Bella mushrooms, sliced
2 medium onions, quartered
4 cloves garlic, peeled (keep whole)
3 boneless, skinless chicken breasts, cut in half width-wise (1.5 lbs.)
1 c. vegetable stock
1/2 c. dry white wine
1/2 tsp. dried thyme
1 Tbsp. rice wine vinegar
salt and pepper to taste
Add vegetables to the crock, and then arrange the 6 pieces of chicken on top. Pour the stock and wine over everything, and sprinkle it with the thyme.
Cover and cook on high for 3-4 hours, or until sweet potatoes are soft and chicken is cooked through. Stir in vinegar, and season with salt and pepper. Serve over egg noodles or rice to absorb the cooking liquid.
November 10, 2009
This original recipe, Cabbage with Turkey Sausage, fit my needs: I wanted a slow cooker dish that could use up the three-quarters of a large cabbage I had from my farm share. (I gave the remaining quarter or so of it to my parents for Cashew Cabbage Slaw with Sesame Dressing.)
I added an extra half cup of apple juice and omitted the sugar (seemed like it would be sweet enough from the juice alone). Because the sausage I used was pre-cooked, I added the 12 oz. package of Neshama Kosher and organic Country Apple chicken sausage about 45 minutes before the end of cooking — just enough to let it warm through, release some of the fat into the dish, and both impart some flavor to the cabbage and take on the flavor from the apple juice and mustard.
This was surprisingly delicious! It is really unappealing visually, though — not sure what can be done about that. The cabbage cooked perfectly; it wasn’t mushy but still soft enough. The combination of the sweet apple juice and slightly spicy mustard was very nice together. The cabbage alone without the sausage would likely make a good vegetarian side dish, also. Next time I would add more mustard. I used a whole grain Dijon, and I liked both the texture of the mustard seeds and the bite of it here.
Although I wouldn’t buy a cabbage specifically to make this recipe, it is definitely worth a repeat if I get one through my CSA again.
November 5, 2009
This is one of those easy but time-consuming recipes, and it was anything but relaxing cooking it because I could hear the boys on a wild rumpus in the other room while my family tried to rein them in. I don’t know what got into them today, but I am hoping they sleep it off.
Us adults really liked this recipe. The flavor is very assertive because of the olives and onions, but those are ingredients we enjoy. I wiped off a piece of chicken for A., which he ate several pieces of while I pondered whether we are well past the point where I should wiping “stuff” off of food for him. At least he got some protein with his whole wheat egg noodles; G. declined to eat anything. Not even the plain noodles. He made some half-hearted attempts at getting a snack before bed, but was easily dissuaded when I told him he was welcome to the dinner I’d prepared, and that was it. Best of all was my little niece’s response to the meal: she wiggled in her seat, eating the chicken and pasta and singing, “Happy, happy, happy!”
Thankfully it was just us womenfolk eating with the boys tonight — during our dinner conversation we discovered that pretty much none of the men in our family on either side like olives. I won’t offer them any of my leftovers.
Lemon Chicken with Green Olives
Adapted from Real Simple
6 boneless, skinless chicken breasts
2 Tbsp. olive oil
3 Tbsp. AP flour (or white whole wheat)
1 tsp. cumin
2 lemons, zested and juiced
1 tsp. salt
black pepper
2 medium yellow onions, halved and thinly sliced
1 c. dry white wine
1 7.5-oz. jar green olives, pitted (about a cup)
1/2 c. fresh Italian parsley, finely chopped
Trim and rinse the chicken breasts, and pat them with a paper towel to dry them thoroughly. Set aside.
In a large skillet, heat olive oil over medium-high heat. Combine flour, cumin, lemon zest (NOT the juice), salt, and a good measure of pepper in a small bowl, and then spread the mixture out on a dinner plate. Lightly coat each chicken breast with the seasoned flour on both sides, and then add to the hot pan. Cook the chicken for about 5 minutes on each side, until it is golden brown (it does not need to be cooked through). Remove chicken to a clean plate.
Add sliced onions to the same pan (you don’t need to clean it out first), and cook over medium heat for 8-10 minutes, until they are soft and golden. Add remaining ingredients plus the reserved lemon juice, and raise the heat to bring the liquid to a boil.
Place your chicken back in the pan, arranging the onion and olive mixture on top of the chicken if necessary, and cover. Lower the heat and simmer until the chicken is fully cooked, about 15 minutes. Serve immediately.
October 29, 2009
Thursday night I made Chicken with Mushrooms & Peas. I got the seasoning right this time, but I used too small of a pan to cook it all and so the veggies were a little wet. Still, the mushrooms and peas could stand up to the slight sogginess, and it was a very welcome dinner on a chilly, rainy day. I served it with carnival squash from my CSA (similar to acorn squash) — halved and roasted cut-side down at the same time as the chicken.
I sliced up some of the chicken breast in the kitchen so that the boys could have it plain — I thought if they saw the chicken covered in the vegetables they’d immediately get turned off. After some initial complaint, A. tasted a piece and then couldn’t stop exclaiming how delicious it was. He also threw in a few “I love you, Mom”s for good measure. (Heaven!) G. was more reluctant to taste it, but J. surprised us all by arriving home early, and was able to gently coax him into eating a few bites along with some challah.
October 18, 2009
I really enjoy this Chicken and Figs recipe, which combines bite-sized pieces of chicken with figs, onions, and garlic in a vegetable broth-based sauce. With the cooler weather last week it was a perfect fit for dinner even though I felt like I was in the kitchen forever preparing it. However, getting to say “figlet” over and over makes up for the labor. Figlet. Don’t be discouraged, it’s an easy recipe and a good one to add to your repertoire for fall and winter.
September 13, 2009
I found this recipe for Eazy [sic] Greek Chicken & Orzo on Tasty Kitchen, a new cooking community developed by Ree, The Pioneer Woman. If I had to describe it in two words, I’d say: bland and gloppy. The predominant taste was of tomato, and it just reminded me of something soft, warm, and mild that you’d want to eat while recovering from an illness. Not offensive in any way, just so blah. That said, my other adult diners that night liked it a lot and took seconds! So my opinions was not universally shared.
I still like the idea of this recipe, so here’s what I’d do next time: I’d caramelize an onion in some olive oil, and brown bite-sized pieces of chicken breast in the same pan until it was golden brown. Then I’d add the tomatoes, vegetable or chicken stock instead of the water, and the orzo and spices. Simmer for 10 minutes or until the orzo is completely cooked, and then stir in the olives. I’d also add some spinach for color and to bump up the veggies. In fact, that preparation sounds so good I may just make it again next week for comparison.
I know Cristen at Savory But Sweet was planning to make the same dish for the first time this weekend, and I was able to tell her my impressions after I’d cooked it but before she did, so I’m eager to know how her version turned out.
August 9, 2009
Schmaltz is rendered chicken fat used in traditional Jewish cooking. You can make schmaltz yourself or even buy containers of it in a supermarket that carries kosher products. I’ve never used schmaltz in a recipe — I just substitute olive oil or similar — but tonight’s dinner reminded me of it!
I roasted (at 400° F) two leg & thigh pieces of chicken on top of three bulbs worth of peeled garlic cloves (from my CSA) for about an hour and a quarter. Aside from spraying my glass baking dish with Pam, I didn’t use any oil and because I was cooking the chicken specifically for the boys tonight, I left it unseasoned — I cook it with the skin on and then remove it before serving. I have the best luck getting them to eat chicken this way.
The garlic, since it’s underneath the skin-on chicken, cooks in the drippings as the fat renders during cooking. The cloves become all buttery and smooth, and mild as can be. Once the chicken was cooked, I removed the garlic with a slotted spoon and blotted it with a paper towel. Then I spread several cloves on a piece of challah and… mmmmmm. Heaven. If this is schmaltzy, I’ll take it.
July 31, 2009
G. insisted he had tried this dish before, and therefore didn’t have to try it because he knew he didn’t like it. When I gently suggested that was not the case, since I’d just made it up tonight, it became his mission to try to convince me I was wrong. It was all he talked about at the table tonight, even though I let the subject drop right away. A. asked for plain spaghetti, plus some “Mommy spaghetti” on the side because “it doesn’t look too bad.” I think G.’s yammering spooked him out of trying it, though. I was still happy he was open-minded enough to ask for a taste. They’ve both been in a particularly difficult period of eating lately, although A. has been more open to different fruits.
This was a quick and easy way to use produce from my CSA — the parsley, scallions, and broccoli rabe (an enormous bunch!) are all from this past week’s share. In the past, I’ve actually peeled most of the broccoli rabe stems with a paring knife, which is how Lidia Bastianich in Lidia’s Family Table does it. This bunch was almost entirely beautiful, thin stalks so I skipped that step entirely. The prep is much faster that way.
Broccoli Rabe, Olive & Turkey Spaghetti
1/2 lb. whole wheat spaghetti
3 Tbsp. olive oil, divided
4 large scallions, sliced thinly
1/2 lb. ground turkey
1 large handful fresh parsley, finely chopped
1 large bunch broccoli rabe (leaves & stems), chopped
1/4 c. sliced black olives
1/4 tsp. red pepper flakes (or more)
salt & pepper
Prepare spaghetti according to the package directions and set aside.
In a large saute pan, heat 1 Tbsp. of olive oil. Add scallions and turkey to the hot pan, cooking over medium-high heat until turkey starts to brown. (It won’t brown much, but try to get as much color as you can.) Use a spatula to break the turkey apart into small pieces.
Layer parsley, broccoli rabe, and olives on top of the turkey mixture, then cover pan for a few minutes to allow the broccoli rabe to steam and soften (it will release a bit of water). Remove the cover and allow mixture to cook until there is no water left in the pan. Season with red pepper flakes, salt, and pepper.
Add drained spaghetti and remaining 2 Tbsp. of olive oil into the pan, and toss until the broccoli rabe/turkey mixture is well incorporated. Serve hot.
June 30, 2009
This Balsamic Red Onion and Tomato Chicken recipe came from Amy’s site, Dinners for a Year and Beyond.
I added to Amy’s recipe a bit, throwing red and green peppers into the mix, plus some fresh basil (I had all three in my fridge and needed to use them up). I also increased the tomato paste and used a cup of water instead of stock. Then I overcooked the chicken — not in her recipe, or mine! I thought my version turned out fine, but I would not repeat that variation.
I think what I took away from the recipe is that I need to back off and let the simplicity of the tomatoes and onions, plus the sweetness of the balsamic and brown sugar shine through. The flavors were peeking through the way I made it, so I could see how the idea of the balsamic sauce is a good one. I think I just overpowered it with my additions.
I served roasted baby zucchini on the side, which were also a minor disappointment. I couldn’t resist them in the grocery store — they are so cute! — but they were slightly bitter and not nearly as fresh and new tasting as I’d hoped. Overall, a dinner that fed us all but wasn’t memorable. I will retry the chicken, though, sticking to the recipe as written next time.
June 5, 2009
Last week I went to a birthday dinner for a dear friend at Le Jardin du Roi in Chappaqua, where I had their seriously delicious Coq au Vin avec Pomme Dauphine — “Chicken stewed with root vegetables in a rich Burgundy wine sauce with potato croquettes.” The sauce was deep and velvety; the chicken as tender as could be. I knew I had to try to make it at home.
I used a recipe from Good Housekeeping called Eight-Hour Coq au Vin. I made a bunch of adjustments, but I’m not going to write up the recipe just yet — I need to make it one more time before I’m happy with it.
I will tell you that I omitted the bacon entirely and did use a whole chicken as the recipe suggests. Many other recipes I read suggested you only use dark meat if you’re going to put it in your slow cooker on low for 8 hours. I have to agree — the white meat definitely tasted drier than the dark, and next time I’ll try to get my hands on some boneless, skinless chicken thighs.
Alas, the boys were skeptical of the inside piece of chicken that I dissected from the sauce. They were 99% plain, but that is clearly not enough. Oh well. I keep thinking about something my friend Karen said to me recently while we were discussing difficult eaters: “If you don’t cook it, you have a 100% chance that they will not eat it.” I’ll keep cooking.
May 27, 2009
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 