Those of you that live in temperate climates are so fortunate to have your social engagements spread out through the year. Here in the Northeast we have two times of year that we pack every party, fundraiser, and picnic into...Spring and Fall.
This is the last recipe we are cooking together for French Fridays with Dorie and the pace of my days are not allowing me to be reflective.
I just had house guests leave, hosted my nephew's graduation from college picnic, and had my son's 16th birthday party. This weekend includes, a fundraiser, fencing tournament, parade and the opening picnic of our pool club.
I was able to squeeze a lunch in with fellow Dorista, Betsy on her way back from a large family gathering. We went to a farm to table restaurant in my town that specializes in FISH: Purdy's Farmer & the Fish
I had the Seared Scallop Salad ~ crispy bacon & fingerling potatoes with a sunny side up egg lemon dressing. Betsy sampled the Jumbo Lump Crabcake with shredded kale caesar salad.
Because the restaurant is housed in the Purdy's Homestead which dates to 1776 it was warmer to sit outside. Fortunately it was a fairly nice day. We have had a dry hot spring alternating with fridge cold days, and very dry... strange weather.
After our lunch we headed over to the farmer's market behind the restaurant and low and behold they had sushi grade tuna which I needed for a past Dorista recipe. I would have never thought to look so close to home for the tuna.
We discussed making this week's Chicken in a Pot; as usual I came to the conclusion that sealing a pot with dough for some braised chicken wasn't worth it to me. I threw it all in a crockpot and it came out delicious.
I used a fresh lemon instead of preserved lemons because I have discovered that even a single slice of preserved lemons adds too strong of a lemon taste to dishes for me. I served the chicken over millet which really soaked up the broth nicely and was a great change from rice.
My husband seemed to enjoy this dinner the most, but I think it was the millet he loved. I felt it needed a middle flavor. The dish was all top note with the bright lemon and sweet carrots and sweet potatoes. To me it was a Moroccan dish with French spices. I sprinkled some Ras el Hanout on mine, and I felt the flavor was greatly improved, more balanced with some complexity.
Slow Cooker Lemon Sweet Potato Chicken
Prep Time: 20 minutes
Cook Time: 8 hours on low
Keywords: slow-cooker entree gluten-free chicken lemons sweet potatoes
Ingredients (6 to 8 servings)
- 1/2 cup of white wine
- 1 cup of chicken broth
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
- 2 teaspoons of salt and pepper
- 1/4 cup of extra-virgin olive oil
- 3 garlic cloves minced
- 1 large sweet potato peeled and cut into 1 inch cubes
- 1 large onion chopped
- 6 small carrots chopped
- 3 celery stalks chopped
- 1 to 1.5 pounds of skinless, boneless chicken thighs
- 1 fresh lemon sliced
- 1 teaspoon of sugar
- 1/4 cup of fresh parsley chopped
1) In a medium size bowl whisk together: white wine, chicken broth, rosemary, thyme, salt and pepper, olive oil and garlic. Set aside.
2) Peel and cube sweet potato cook on high for 5 minutes in the microwave before putting the cubes in the bottom of the slow cooker.
3) Layer the carrots, celery and onions on top of the sweet potatoes.
4) Next add the chicken and put the lemon slices and parsley over the chicken.
5) Pour the wine broth mixture over the chicken and sprinkle sugar on the lemon slices.
6) Cook on low in a slow cooker for 8 hours.
Serve over: rice, millet, quinoa any grain of your choice.
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Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.