Chicken with Lemon and Leeks; more croci

I may have mentioned a few times that my mother was not a creative cook.

She loved baking but did not enjoy cooking. After she died I nabbed her recipes. Easily 80% of them were for desserts, pies, pastries, cake, cookies, candy and anything else sweet. It’s sad, really, because I rarely make anything sweet.

I digress….

While she may not have been a creative cook she was a competent cook. Her food was always good and a particular favorite of everyone was her chicken. She browned it in a big cast iron skillet, added a bit of water, covered it and put it in the oven for an hour or two. It was moist, tender and fell off the bones…. Like it should be. I have no idea how she made it that good.

My mother hated dry poultry. She considered barbecued chicken tough, dry and unworthy of her attention.

She also hated ‘fancy’ cooking and would have been appalled at the lemon and leeks in this recipe.

But she would have absolutely approved of the chicken. I finally did it!

This is now on the top of the list of ‘best slow cooker dishes so far’.

Chicken with Lemon and Leeks, Slow Cooker

Total time: 7 hours

Ingredients:

  • 3 chicken thighs
  • 3 chicken legs
  • 2 tbs flour
  • 1 tsp lemon pepper
  • 1 tsp za’atar
  • 2 leeks, trimmed and sliced
  • 3 garlic cloves, minced
  • 1 lemon, sliced, seeds removed
  • 3 tbs lemon juice
  • 1 tbs honey
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs olive oil
  • 3 – 4 tsp instant tapioca, or 1 tbs cornstarch dissolved in 2 tbs water, optional

Instructions:

  • Mix flour, lemon pepper, and za’atar in a large food bag.
  • Add chicken and shake to coat.
  • Heat oil in a large skillet. Add chicken and brown well on both sides.
  • Combine leeks, garlic, and lemon slices in the bottom of the slow cooker
  • Lay chicken on top. 
  • Combine stock, lemon juice and honey in the skillet and stir to get up the browned bits.
  • Pour over chicken, cover and cook on low for 6 1/2 hours.
  • Check it after 6 hours and if the sauce needs thickening add the instant tapioca or cornstarch mixture,
  • Cover and continue cooking 30 minutes longer.
  • When ready, remove to a platter and serve.

Print Recipe

And with that I’m done.

Mon mari apparently didn’t like the cold he got last week as he has now given it to me.

I’m on my way to my comfy chair in front of the fire to watch Netflix with my blankie and my dogs.

Tonight’s dinner is in the slow cooker.

I leave you with more crocuses

They’re in the cow trough…….

Last update on February 26, 2017

7 thoughts on “Chicken with Lemon and Leeks; more croci”

  1. 🙁 I’m sorry you’re sick. Hope your Mon Mari is doing well and recuperating. Enough to take care of you a bit!

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