“Mama Z”: Slow Cooking Lemon Chicken

Thanks to “Mama Z” for submitting her slow cooker chicken recipe! With her Greek family history influencing this recipe, I can’t wait to try it.

This is the easiest way to make slow roasted chicken.  Turn the oven on to 400 degrees.  Choose a baking pan that you also want to serve in.  In the pan add olive oil, lemon juice, salt and pepper.  It doesn’t matter how much, you want to be sure you fill to cover the bottom of the pan and be able to roll the chicken in it.  Some Greeks like lots of lemons, 5-6, I personally use bottled lemon juice and put in about 1/3 cup, but don’t bother measuring.  Just pour in the lemon and olive oil.  Roll the chicken around in the liquid and bake the chicken breast side down. This method will insure that the white meat will stay moist.

Put the chicken in the oven and turn the heat down to 250 degrees.  Leave it for about 4 hours. I use a small chicken 4lbs, they cook faster.  For  a bigger chicken with a roasting popup you may need to leave it longer.  For the last hour (if I am home) I may turn the chicken over so the breast browns a bit.

Now for the best part!  Take the chicken out of the oven and put on the counter.  Let it rest for 10-15 mins and then cut it up right in the pan and serve.  There is so much natural juice that the chicken just falls off the bone.

Kali Orexi!

Dina's Lemon Chicken
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The Salad Dressing to End All Salad Dressings

I swear this salad dressing will ruin you for any other dressing you’re currently using. It’s light, tangy, and goes with oh-so-much. I found it while making our chicken piccata recipe. Trust me, you will not be disappointed.

  • 1/4 cup lemon juice
  • 1/2 teaspoon Dijon mustard (I use a little more to up the tang factor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Mix it all together and drizzle in to your favorite salad.  I know you’ll want to use it again, so feel free to throw the leftover dressing in the fridge.

Happy eating, XO.

Fancy Pants Chicken Piccata

I made this recipe one night pretending I was rich, fabulous and eating in a fancy restaurant. I never actually left my kitchen but let me tell you, it tasted like I was eating in a fancy restaurant. I couldn’t believe how simple but flavorful it turned out! BONUS: wine is needed for cooking this dish so pour yourself a glass (or two) while you’re at it.

  • 2 boneless chicken breasts, halved and pounded to 1/4 inch thick
  • 1/2 cup flour
  • 1/3 cup dry white wine
  • 1/4 cup chicken broth
  • 1 tablespoon butter mixed with 1 tablespoon flour
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley (If you don’t have fresh parsley, don’t stress. I only had dried parsley on hand when making this and it came out just fine.)
  • 2 tablespoons butter
  • 1 bag of salad
  • The lemon vinaigrette dressing from this post
  • Olive oil

Dip both sides of the chicken breasts in to the flour to lightly coat. Add 2-3 tablespoons of olive oil to a large skillet and set to medium heat. Cook the chicken until golden (about 3 min. each side). When done, keep in a warm dish off to the side.

Don’t worry about cleaning the pot (no one likes a million dishes to clean when you’re done. Let’s be honest.). Instead, add wine, lemon juice, and broth until it boils. Then add in the butter/flour mixture and cook until it thickens. Add in the capers, parsley, and additional butter and feel free to add in salt or pepper. If it gets too thick, you can add more wine (and don’t forget to pour some more for yourself).

Toss the dressing in with the salad, add the chicken, and pour your sauce from the pan over. I attempted to make it look fancy with a few uncooked capers and sprinkled parsley on top. Now light the candles, turn on some background music and I swear you’ll feel like your eating from a fancy restaurant.

Happy eating, XO.

Chicken Piccata

Wild Watercress Salad

Watercress is usually pretty tasteless, right? Not anymore! Citrus, sweet, and savory all play leading roles in this watercress salad.

  • 4 cups watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (that is about 1 small bulb, and the thinly isn’t just so it looks pretty, it also monitors how much you get in one bite because fennel is a strong flavor)
  • 3 oranges sectioned and sliced (if you prefer less citrus or sweet cut down to 2)

Now for the dressing (in a time crunch, any light vinaigrette or dressing would work, but this one is damn delish and easy):

  • 2 tablespoons lemon juice (aim for fresh, but bottle stuff won’t kill it)
  • 1.5 tablespoons EVOO
  • 1 teaspoon Dijon mustard (to mix it up you can use coarsely ground mustard since you are the boss)
  • 1/2 teaspoon maple syrup
  • Dash of sea salt (regular salt is OK, but it’s a bit too fine when trying to flavor a dressing)
  • Dash of black pepper (don’t be a bum, use freshly ground, it makes a world of difference)

Whisk and pour on top. Don’t pre-make this it will all separate and be nasty. Make right before serving, it takes 5 minutes.

Also note, this salad like our others, has the multitude of taste bud components to fit that “sultry” feel we swear salads can accomplish.

Fennel: crunch & the anise flavor

Orange: citrus & soft

Maple syrup: sweet & smooth

Lemon juice & Mustard: tangy

This is important to know so you can liven up any boring salad or also substitute, add, or remove ingredients you like better (e.g. throwing in some beets for color & softness or some nuts for an extra crunch element).

Happy eating, XO.

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