accents of pearl onion, peas, and braised lettuce. Baked tomatoes and steamed potatoes are good partners for it on a plate.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 1⁄4 hours in a medium slow cooker
Ingredients: 1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice 2 cups Chicken Stock (page 21) or purchased stock 3 tablespoons chopped fresh parsley 1 tablespoon fresh thyme or 1⁄2 teaspoon dried 1 tablespoon fresh chopped rosemary or 1 teaspoon dried 1 tablespoon fresh tarragon or 1 teaspoon dried 1 bay leaf 2 garlic cloves, minced 1 (10-ounce) package frozen pearl onions, thawed 1 (10-ounce) package frozen peas, thawed 2 heads Bibb lettuce, trimmed, and cut into quarters Salt and freshly ground black pepper to taste | Recipe: 1. Rinse chicken and pat dry with paper towels. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil chicken pieces for 3 minutes per side, or until browned. 2. Add stock, parsley, thyme, rosemary, tarragon, bay leaf, garlic, and pearl onions to the slow cooker, and stir well. Arrange chicken pieces in the slow cooker, skin side down. Cook on Low for 5 to 7 hours or on High for 21⁄2 to 3 hours, or until chicken is almost cooked through. 3. If cooking on Low, raise the heat to High. Add peas and lettuce, and cook for 45 to 55 minutes, or until lettuce is wilted, chicken is tender, and mixture is bubbling. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot. Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350ºF oven for 20 to 25 minutes, or until hot. |