Chicken with Spring vegetables

Chicken is inherently delicate, and that quality is conveyed beautifully in this light dish with
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.