Found the chicken recipe on MSN yesterday. I've always wanted to try the 40 Cloves of Garlic and Chicken recipes, but have been frightened by the amount of garlic... this was less scary. I do have to admit that our house will probably smell of garlic until March, but it was worth it.
Great with the bread, too. Super easy.
Rosemary-Garlic Chicken
serves 6
Ingredients:
nonstick cooking spray
1 1/2 lbs. skinless, boneless chix breasts halves
1-9 oz. package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced sodium chix broth
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
1/2 tsp ground black pepper
1 TBsp cornstarch
1 TBsp cold water
lemon wedges
Directions:
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chix, half at a time, in skillet. In 3 1/2 or 4 qt. slow cooker, combine artichokes, garlic, onion. In small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over veggies in slow cooker. Add browned chicken; spoon some of the garlic mixture of chix.
2. Cover and cook either on low heat for 6-7 hrs. or on high heat for 3-3 1/2 hrs.
3. Transfer chix and artichokes to a serving platter, reserving cooking liquid. Cover chix and artichokes with foil.
4. (At this point I strained the remaining liquid because of all the minced garlic and artichoke bits...) Cooking liquid should be inside crock pot, turned to high heat. In a small bowl, combine cornstarch and water. Stir this mixture into cooking liquid. Cover and cook for about 15 minutes or until slightly thickened. Spoon sauce over chix and artichokes. If desired, serve with lemon wedges.
Easy Beer Bread
3 cups self-rishing flour
1/2 cup sugar
1- 12oz. bottle really cheap beer (the cheaper the sweeter!)
Just mix ingredients and bake for 45 minutes at 350. Excellent with honey butter.
Great with the bread, too. Super easy.
Rosemary-Garlic Chicken
serves 6
Ingredients:
nonstick cooking spray
1 1/2 lbs. skinless, boneless chix breasts halves
1-9 oz. package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced sodium chix broth
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
1/2 tsp ground black pepper
1 TBsp cornstarch
1 TBsp cold water
lemon wedges
Directions:
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chix, half at a time, in skillet. In 3 1/2 or 4 qt. slow cooker, combine artichokes, garlic, onion. In small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over veggies in slow cooker. Add browned chicken; spoon some of the garlic mixture of chix.
2. Cover and cook either on low heat for 6-7 hrs. or on high heat for 3-3 1/2 hrs.
3. Transfer chix and artichokes to a serving platter, reserving cooking liquid. Cover chix and artichokes with foil.
4. (At this point I strained the remaining liquid because of all the minced garlic and artichoke bits...) Cooking liquid should be inside crock pot, turned to high heat. In a small bowl, combine cornstarch and water. Stir this mixture into cooking liquid. Cover and cook for about 15 minutes or until slightly thickened. Spoon sauce over chix and artichokes. If desired, serve with lemon wedges.
Easy Beer Bread
3 cups self-rishing flour
1/2 cup sugar
1- 12oz. bottle really cheap beer (the cheaper the sweeter!)
Just mix ingredients and bake for 45 minutes at 350. Excellent with honey butter.
1 comment:
wow, that looks tasty!
:) Diana
The Chic Life
Post a Comment