Saturday, July 3, 2010

Dinner Tonight: Chicken in the Crockpot (with sides)

When I'm busy with other things, it's nice to toss things into the crockpot where I don't have to worry about them.

And to make it even easier, I had leftover vegetables that just had to be reheated. All from the farmer's market, I had golden beets, tiny new potatoes, and romesco.

The beets are pretty, aren't they?

And the romesco photos are here.

This is what went into the crockpot:

Chicken thighs (6)
2 cloves black garlic
1 lemon, quartered
1 pound of mushrooms, cleaned
Italian herb mix
Salt and pepper, to taste

First, I browned the thighs in a bit of olive oil (my crockpot has a browning setting) then added the black garlic and mushrooms and stirred it around. I squeezed the lemon on top, then tossed in the lemon quarters. I sprinkled on the herbs, salt, and pepper then added a few glugs the verjus to give it enough liquid to braise in.

I let it cook until the thighs were done, and served it with some tiny new potatoes from the farmer's market and a side of yellow beets that were left from the day before, also from the farmer's market.

I wasn't happy with the chicken photos, probably because I was more interested in eating than in taking pictures. But the beets were pretty, so that made up for it.


Carol_Herman said...

What is "verjus?" What's a "glog?"

I've associated "glog" with the sounds coming out when pouring wine. Red. Or white. Doesn't matter. But I've never heard of "verjus?" Other than that, sounds great. Chicken thighs, and mushrooms. A clove of garlic. Maybe, some onion? And, a dash of water. Not that the mushrooms don't throw off water! Heck, I'd even add butter. Mushrooms meed butter.

Donna Currie said...

Here's verjus: It's not quite wine and not vinegar or grape juice either. Tart but not sour. And yeah, the glugs are just a few seconds of pour from the bottle.

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