Thursday, July 19, 2007
Pretty good actually
--Garlicky Chicken Over Pasta
Garlicky Chicken Over Pasta
Better Homes and Gardens Biggest Book of Slow Cooker Recipes Copyright 2002
2 pounds meaty chicken pieces
1/3 cup all-purpose flour
1 tablespoon olive oil
15 to 20 garlic cloves, peeled
1 ¼ cups rosé wine or chicken broth I used half white-wine/half chicken broth
¾ cup water
1 teaspoon paprika
½ teaspoon poultry seasoning
¼ teaspoon pepper
¼ teaspoon salt
¼ cup water
2 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
Hot cooked penne pasta
Fresh basil (optional)
1. Skin chicken, if desired (I desired). Rinse chicken; pat dry. Place the 1/3 cup flour in a plastic bag. Add a few chicken pieces at a time to the flour, shaking to coat.
2. In a 12-inch nonstick skillet heat olive oil. Add chicken and garlic cloves to the skillet. Cook, uncovered, over medium-heat for 10 minutes, turning to brown evenly. Reduce heat; carefully add the wine, ¾ cup water, the paprika, poultry seasoning, pepper and salt. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until chicken in tender and no longer pink. Remove chicken; keep warm.
3. Skim fat from drippings. Crush garlic with tines of a fork. Stir together the ¼ cup water, the 2 tablespoons of flour, and basil; stir into pan drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken and sauce over hot cooked pasta. If desired, garnish with additional fresh basil.
Makes 6 servings. Per serving: 419 cal, 12 g fat, 69 mg chol, 156 mg sodium, 40 g carb, 2 g fiber, 29 g pro.
I was all set to be disappointed by this but I was pleasantly surprised. While I'm not a huge fan of drumsticks (I prefer thighs but I only had drumsticks this time), the garlickly sauce more than made up for that. This reminded me of something, maybe old-fashioned chicken and rice. This would have been great with rice or mashed potatoes too.
I don't think this would work as well with boneless chicken. First of all, you would have problems with timing. The garlic needs to cook for about 30 minutes, boneless chicken would probably be overdone at the point. Well, maybe not, but I don't think the gravy would have as rich of a flavor using boneless chicken.
You might be wondering where the slow cooker comes into play since this is a slow cooker cookbook. Well, there are bonus sections of one-dish meals and 5-ingredient meals included with this book. I think this could be modified for the crockpot but you would still need to brown the chicken and garlic.
I added a link to my library on the lower right side of the page. The pictures of the books link to amazon but I am not an amazon associate. The guy who made the Library Thing site would get any profits if you bought one of the books through the link. I just like having a place to list my books. I don't have all of them in there yet and it only includes books I own, not library books.
Blast From The Past: Rick Katz’s Brownies for Julia from May 2007. I've been thinking about these brownies a lot lately. Damn they were good.
Question of the Day: Do you own many books (cooking or otherwise)?