Recipe: White Wine and Garlic Slow Cooker Chicken

I've been tinkering with chicken pieces (thighs and legs) in the slow cooker.  So many recipes for chicken in the slow cooker involve condensed soups, heavy cream and cheese and I was looking for something less heavy handed.  What I'm after is chicken that is tender and full of flavour.  After a few hits and misses I think I've landed on something truly delicious.  White Wine and Garlic Slow Cooker Chicken.  Easy enough for a weeknight, yummy enough to serve at a dinner party!

What you'll need:

2 medium onions, chopped

2 medium carrots, chopped

2 celery stalks chopped

6 cloves of garlic, peeled

1 cup of white wine

10 chicken pieces (thighs, legs)

1 package reduced sodium chicken stock gel (I like this kind)

Directions:

1.  Toss the chopped vegetable and peeled garlic in the bottom of the show cooker and nestle the chicken pieces on top.

2.  Pour white wine over chicken.

3.  Add gel stock (in bits) in between chicken pieces.

4.  Season chicken as desired.  I like to use salt, pepper and paprika.  Sometimes I'll add some garlic powder as well.  Yes, even with the 6 cloves of garlic in there.  It adds a little "something".

5.  Crank that bad boy up to high and let it simmer and stew for 6+ hours.

6.  Enjoy the heavenly scent wafting from your kitchen all day long.

7.  The chicken will be very, very tender when it is done.  While it will be falling off the bone if you are careful you can transfer it from the slow cooker into a non stick frying pan to crisp it up and add some more colour.  If you want to add some more richness to the dish brown them in a tablespoon of butter.  You don't need the butter, but let's be real it certainly doesn't hurt.

8.  Serve it up!  I love this with a green salad or with mashed potatoes but my favourite way to serve this is with warm homemade cornbread and fresh, steamed green beans.

Verdict:

This is a winner!  I've been toying with it since our month in New Orleans (when we had a slow cooker but no stove) and it reminds me of that amazing trip and brings me straight to my happy place.  This is also excellent cold so make lots and enjoy the leftovers!

Recipe: Emeril's Braised Chicken Thighs

My awesome pal Jen (often referred to on these digital pages as my honourary "sister wife") is visiting us here in New Orleans this week, which has been so much fun. Tonight, we're going to dinner at Emeril's restaurant Nola and to pass the time until this momentous occasion, I thought I'd share his recipe for Braised Chicken Thighs with you guys.  It's slow cooking at it's succulent tastiest, and worth every second of time and care it takes to prepare.  

What you'll need:

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat

1 tablespoon Emeri's Original Essence (I used Tony Chachere's, sorry Emeril)

1 teaspoon salt

1/2 cup plus 1 tablespoon all-purpose flour

2 teaspoons olive oil

3 tablespoons unsalted butter

2 cups thinly sliced yellow onions

1 tablespoon minced garlic

6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary (I opted for the Rosemary)

1/4 teaspoon freshly ground black pepper

3 cups chicken stock or canned, low-sodium chicken broth (I went with the low sodium)

1/4 cup chopped fresh parsley

Steamed white rice, for serving

Directions:

1.  Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.

2.  Heat 1 teaspoon of the olive oil in a 10-to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.

3.  Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.

4.  Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.

5.  Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.

6.  Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice. 

Dig in!

Verdict:

The thing I like best about Emeril's recipes is that they are always very straightforward and the food is always so full of flavour.  Just layers and layers of wonderful flavour.  This was no exception.  Also, once you master this technique you can play around with the seasonings and herbs and have something a little different.  Serving this with the white rice definitely gives it a New Orleans feel, but I think it would be even better with mashed potatoes or some crusty bread and a simple green salad.  BAM!

Recipe: So Easy it Feels Like Cheating Slow Cooker Chicken

Welcome to the easiest most delicious chicken you will ever make.  This is so easy it feels like cheating.  And it makes your house smell sooooo good.  Delicious, fragrant cheating.

What you'll need:

1 whole chicken (buy the cheapest one you can find, fryers work just as well here as roasters)

4 medium sized onions (peeled and quartered)

Paprika (enough to cover the chicken, maybe a tablespoon or a bit more)

Chili Powder (just a little, maybe 1/4 teaspoon)

Salt and Pepper (to taste)

Directions:

1.  Put your quartered onions on the bottom of your slow cooker.

2.  Rest your washed whole chicken on top of the onions.

3.  Season the chicken with paprika, chili powder, salt and pepper.

4.  Cover and cook on HIGH for 4 - 6 hours.

THAT'S IT!!!!  When it's done it will be falling apart.

Verdict:

The white meat is tender and the dark meat is totally succulent, like a confit.  The onions become soft and flavourful and make a great side dish or sauce.  I like to serve this with wilted garlic spinach and mashed parsnips or just a light green salad or even with a side of (forgive me) stove top stuffing.  I could eat this for days, no kidding.  Let me know if you try it, I hope you do!