One of the reasons I don’t mind cooking is the kitchen. It has views to the outside no matter where I am working, and its openness allows me to be part of whatever is going on nearby. Oh, and the kitchen’s convenient arrangement makes accessing whatever is needed to prepare a meal quite easy.
Like many of you, I am in and out of the house all day which means I slow cook a lot. Not only is that a means for preparing food, I have found it impossible to mess up anything done in the slow cooker! That is a real plus as I’ve been known to let stove top effort be forgotten and the result disastrous.
In the last post, the table was set for a dinner with friends. It had considerable color and I wanted to make a dish that would look nice on the white plates but not be conflicting. Funny as it may sound I like for the table setting and the food to be complementary.
So, what was the choice? A slow cooked chicken with an olive topping. For this dish, any chicken pieces would work. I happened to have bone in chicken thighs on hand so they were the choice. I like using bone in pieces whenever possible as they seem to have more flavor.
Thankfully, the dish was a hit judging from everyone’s cleaned plates. That makes the recipe worth sharing. It is as simple to prepare as it is tasty.
Chicken with Lemon & Green Olives
For 6 servings, use 3 lbs. of chicken pieces seasoned with salt and pepper. Brown the pieces in 2 T. of olive oil and set aside.
Pour off most of the fat from the pan and sauté 1/2 finely chopped onion and 2 finely chopped celery stalks with 2 sprigs of fresh or 1 heaping t. of dried thyme and 5 minced garlic cloves. Add 1/2 c. of dry white wine, 1/4 c. chicken stock and 1 t. white vinegar. Stir and then place the mixture in the bottom of your slow cooker. Place the browned chicken on top and cook for about 3 hours.
For the topping, slice one lemon very thin. Remove the seeds and finely chop, rind and all. In a bowl, combine it with 1 1/4 c. finely chopped green olives, 1/3 c. finely chopped sliced almonds and 2 T. chopped flat leaf parsley. Stir in 2 T. of olive oil and season to taste with salt and pepper.
I mounded all the chicken on a platter and added the topping along with lemon quarters for an attractive presentation. As a side I made risotto and surrounded it with roasted Brussels sprouts. Mashed potatoes, rice or couscous would also be good choices.
All together the citrusy and salty flavors were a wonderful treat and the dish one that is on my list of do again.