Slow Cooked Chicken and Onions
Today I'm in the mood to cook. I have a turkey breast and I'm making bread stuffing with apples and cranberries to go with it. I'm also going to do something with sweet potatoes, though I'm not sure what yet. And I'm working an apple-cranberry crisp for dessert right now. (I was going to make a cranberry bread pudding but that seems like too much bread at one meal with the stuffing. And then I though about pie but I want to give my shoulder more time to heal.) Right about this time of year I get a need to make a Thanksgiving style meal myself since mom always does the family meal.
Speaking of cooking, I've had this rice cooker that burns the rice and a slow cooker that quite literally can't cook beans, at least it can't in any time frame that would be at all reasonable. Both of these things are unacceptable and should not be taking up space in my kitchen! Therefore I now have a shiny, new multicooker in my life. \o/ It makes rice (white, brown, mixed, sprouted), slow cooks (even has an oatmeal setting), steams, makes tofu. I don't know how often we'll use the tofu setting since I live with people that are not fans but it might be fun to try some day.
Now, it can't do it all at the same time but I can deal with that so long as it can do one thing at a time well. So far we've made brown rice; it was unburnt and happy. And I've made a slow cooked chicken dish which came out excellent. That's two for two so I think we'll keep it!
Slow Cooked Chicken and Onions
I pulled this recipe out of a slow cooker recipe book that I've had for a while. However, the recipe in the book was rather dull, kept the skin on the chicken, and required broiling at the end. Bleh. Though I liked the idea of chicken, onions, and cheese. It didn't take me very long to switch to boneless, skinless thighs; add some more herbs to party; and just mix the cheese right in instead of broiling it on top of the chicken. That basically sums up my cooking technique -- I think of recipes as ideas to get me started and then I spin them out into something new.
I'm not really sure how it would work to take the thighs out at the end to broil them anyway since the chicken basically fell right apart as soon as I mixed in the parsley. This ended up being a very comforting stew with a rich oniony gravy that would be wonderful over some mashed potatoes. (We had it over baked acorn squash.)
Also, this recipe cooks on high for about 5 hours. To leave it all day, just switch to low for 9-10 hours. Then stir in the cheese and switch to high when you get home and leave for 30-45 minutes.
1 tbsp olive oil
6 boneless, skinless chicken thighs
flour
3 med onions, sliced thinly
1 tsp salt
2 tbsp tomato paste
1 bay leaf
1 tsp dried thyme
1/2 tsp dried sage
1/2 c white wine
4 oz havarti cheese, grated
1 tbsp cornstarch
1/2 c fresh parsley, chopped
Heat oil in a large skillet over medium-high heat. Dredge chicken in flour, shaking off any excess. Cook chicken until browned, 4-5 minutes per side. Transfer to a plate. Add onions and salt to skillet and cook on medium-low, stirring until softened but not browned, about 10 minutes.
Pour onions into slow cooker. Stir in tomato paste, bay leaf, thyme, and sage. Place chicken on top and pour wine over. Cover and cook on high for 4 hours.
Mix cheese with cornstarch and stir into slow cooker. Put back on high for about an hour. Stir in parsley and serve.
Speaking of cooking, I've had this rice cooker that burns the rice and a slow cooker that quite literally can't cook beans, at least it can't in any time frame that would be at all reasonable. Both of these things are unacceptable and should not be taking up space in my kitchen! Therefore I now have a shiny, new multicooker in my life. \o/ It makes rice (white, brown, mixed, sprouted), slow cooks (even has an oatmeal setting), steams, makes tofu. I don't know how often we'll use the tofu setting since I live with people that are not fans but it might be fun to try some day.
Now, it can't do it all at the same time but I can deal with that so long as it can do one thing at a time well. So far we've made brown rice; it was unburnt and happy. And I've made a slow cooked chicken dish which came out excellent. That's two for two so I think we'll keep it!
Slow Cooked Chicken and Onions
I pulled this recipe out of a slow cooker recipe book that I've had for a while. However, the recipe in the book was rather dull, kept the skin on the chicken, and required broiling at the end. Bleh. Though I liked the idea of chicken, onions, and cheese. It didn't take me very long to switch to boneless, skinless thighs; add some more herbs to party; and just mix the cheese right in instead of broiling it on top of the chicken. That basically sums up my cooking technique -- I think of recipes as ideas to get me started and then I spin them out into something new.
I'm not really sure how it would work to take the thighs out at the end to broil them anyway since the chicken basically fell right apart as soon as I mixed in the parsley. This ended up being a very comforting stew with a rich oniony gravy that would be wonderful over some mashed potatoes. (We had it over baked acorn squash.)
Also, this recipe cooks on high for about 5 hours. To leave it all day, just switch to low for 9-10 hours. Then stir in the cheese and switch to high when you get home and leave for 30-45 minutes.
1 tbsp olive oil
6 boneless, skinless chicken thighs
flour
3 med onions, sliced thinly
1 tsp salt
2 tbsp tomato paste
1 bay leaf
1 tsp dried thyme
1/2 tsp dried sage
1/2 c white wine
4 oz havarti cheese, grated
1 tbsp cornstarch
1/2 c fresh parsley, chopped
Heat oil in a large skillet over medium-high heat. Dredge chicken in flour, shaking off any excess. Cook chicken until browned, 4-5 minutes per side. Transfer to a plate. Add onions and salt to skillet and cook on medium-low, stirring until softened but not browned, about 10 minutes.
Pour onions into slow cooker. Stir in tomato paste, bay leaf, thyme, and sage. Place chicken on top and pour wine over. Cover and cook on high for 4 hours.
Mix cheese with cornstarch and stir into slow cooker. Put back on high for about an hour. Stir in parsley and serve.