Sublime Foodie

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Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

crockpot lemon chicken

This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

Juicy And Delicious Lemon Chicken Piccata February 21, 2013

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This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.

Juicy And Delicious Lemon Chicken Piccata

Ingredients:

2 Boneless, Skinless, Chicken Breast Halves

Salt and Pepper

Flour for Dredging

Butter

1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine

1/2 Cup Chicken Broth

1/3 Cup Lemon Juice

2 TBSP Orange Juice

Approximately 2-3 TBSP Capers

1/2 TSP Sugar

Directions:

Dredge cutlets in flour and salt and pepper.

Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.

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Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.

Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.

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Serve over Chicken and ENJOY!

 

 
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