A "RECIPES" board already exists, but it isn't being managed (the owner is gone.)
I'm no chef but I've decided to take rudimentary steps toward changing that. In particular, early on, I'll be making better use of my crock-pot. I'll post the recipes and results when I can. Initially, most will be things I've never tried.
The following was attempted for the first time on 9/2/2022. I found this in Crock-Pot's "Slow Cooker Bible" ($14.70 on Amazon... $4.50 for a used copy at AbeBooks.com.) I made just two small changes: I used Lindsay green olives with pimentos instead of pitted green olives. And the package of boneless, skinless chicken thighs I had in the freezer contained seven thighs, not eight. I doubt either change matters.
As a one-time meal, this was expensive: • Pitted Green olives (generic) were $2.50 for a 6 oz can and I'd have needed two so I instead bought a 21 oz jar of Lindsay green olives with pimentos for $7.50. • I wasn't familiar with herbes de Provence, but I found it on the spice rack at my local, small grocery store. $9.00. • I had to buy Bay Leaves. $6.00.
In all three cases, I had ingredients left over, so the price won't be an issue so long as I use them for other things before they spoil.
This dish was incredibly easy. It took zero skill and very little time to make. My wife made white rice to go with the chicken. It was perfect since the rice absorbed juice and was delicious.
The end-result was different from any chicken meal I've had before and I will make it again. But it's not something I'd want to eat every week. The chicken was heavily influenced by the olives and lemon, both of which had strong tastes. The lemon was perfect; the olives were a bit too much. Next time, I'll use a few less - maybe ¾ of a cup.
On a scale of 5, this gets 3.5 stars. Pluses: Very easy and different tasting. Minuses: A little too strong on the green olives and pricey as a one-time meal due to the spices.
In case the picture ever gets deleted:
Ingredients: • 2 cups chopped onion, • 8 skinless chicken thights (about 2½ pounds), • 1 lemon thinly sliced and seeds removed, • 1 cup pitted green olives, • 1 tablespoon olive brine from jar or white vinegar, • 2 teaspoons herbes de Provence, • 1 bay leaf, • 1/2 teaspoon salt, • 1/8 teaspoon black pepper, • 1 cup chicken broth, • 1/2 cup minced fresh parsley
1) Place onion in slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
2) Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3½ hours or until chicken is tender. Stir in parsley before serving.
Makes 8 servings.
Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months
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