Month-of-Chicken: Slow Lemon-Garlic Chicken

Did you ever notice I use a lot of garlic? I mean, a LOT! Love the stuff! And, we haven’t seen a vampire around in, oh, a dozen years or more! This stuff works!

I also cook a lot with citrus. I love the freshness and brightness of the flavors of citrus. You can try this recipe with orange or limes, if you’d like some variety.

This fall-off-the-bone chicken recipe is one that will have people asking, “How did you make this?” because of the flavor layers. And who doesn’t love a slow-cooker recipe? Not only is dinner ready when you are, the house smells amazing!

The first time I made this, I put the rosemary on top of the chicken for the last half hour. Waaay too strong a rosemary taste, so now I cook it with the broth. Much better!

Slow Lemon-Garlic Chicken (Serves 6)

1 T dried basil

½ t salt

½ t pepper

6-8 chicken thighs

2 T olive oil

1 T butter

zest of ½ lemon

½ lemon, juiced

2 garlic cloves, minced

3 garlic cloves, sliced

½ packet Swanson Flavor Boost-Chicken (where bouillon is found)

½ c white wine

3 sprigs fresh rosemary or tarragon

Mix together basil, salt, and pepper. Spread on all sides of chicken thighs. Set aside while you heat olive oil and butter in a skillet.

Brown both sides of thighs in the oil and butter (~ 5 minutes per side). Remove from skillet and place thighs in slow cooker. Drain off the fat.

In the skillet mix together lemon zest, lemon juice, garlic, Flavor Boost, rosemary, and wine. Bring to a boil. Throw out the rosemary sprigs and pour sauce over the chicken thighs. Cook on low for six hours.

Couscous or quinoa makes a nice side with this dish. Spoon some of the pot liquor over the chicken and carb on your plate.

DH’s Rating: 4 Tongues Up. He didn’t love the lemon of this dish and he wanted the thighs to be firmer. (Is there a message here for me, DH???) They were fall-off-the-bone tender.