Tuesday, October 18, 2011

Pot to Crock: Italian Chicken and Onions

I am starting a new set of recipes called "Pot to Crock." Definiton: Start with one pot and cook in the crockpot, and done! 

I own a crockpot but hardly use it. I know some of our bloggers out there live by them and are hardcore believers. I see them as lazy cooking (sorry!).
The food tastes blander, vegetables all end up tasting the same instead of having their own character flavor. I am not a fan.

But, I decided to give it a go and for the rest of the year I'm dedicating at least 2 nights a month to experimenting and creating crockpot meals that I, (and my tastebuds) can approve of.

Starting with this one:

Italian Chicken and Onions                           Serves: 6-8
Inspired by SkinnyTaste

6-12 chicken thighs and drumsticks (or one picnic pack)
salt and fresh black pepper
1/2 tbl rosemary, dried 
1/2 tbl marjoram, dried
1/2 tsp sage, ground
2 tbl olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
2 celery stalk, chopped
1 carrot, chopped into coins
pinch red pepper flakes (optional)
1/4 cup white or blush wine
2 cups low sodium, fat free chicken broth
4 ripe tomatoes, slices then quartered
1/2 tbl bay leaf, crushed
1 package of Egg Noodles (Optional)

Do all your prep work first!

1. Season the chicken with salt and pepper. Place a large heavy pot on medium-high heat. Add 1 tbl olive oil then add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Cook about 4-6 pieces at a time. Move chicken to the crockpot.

2. In the same large pot, drain any remaining chicken fat and sauté garlic, onions, and all the spices in remaining oil. Saute until golden, about 3 minutes. Add chopped celery and carrots and saute until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom. Pour over chicken in crockpot.

3. In the same large pot, add chopped tomatoes and bay leaves, cook until tomatoes are soft and begin to break down. Add to crockpot and stir all together, moving some chicken pieces from the bottom.

4. Cover with lid and cook on low for 4-6 hours taking the lid off the last 30 minutes so some of the juices can evaporate out.

5. In the same pot, boil egg noodles according to the package directions. Serve with noodles or fresh warm bread.

Using SparkPeople Calculator: 136 calories per serving.  (If serving 8, noodles not included in calculation)

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