Chicken Every Sunday
Somewhere in my vast knowledge of unimportant things this phrase popped into my mind. Growing up we didn’t have chicken every Sunday, but almost. My Mom made the best fried chicken, but when she bought her first crock pot she loved chicken cooked with veggies and white wine. I believe this was the first recipe she tried from the little recipe booklet that came with the crock pot. This is a variation of that recipe … one I have varied many many times and it is never the same.
I was lucky to get rainbow carrots last week, and yesterday amazing fresh beets with tops. Also, a score on plump juicy looking chicken thighs on sale when I popped round to my local store to get salad fixings and raw food for my picky cat. I have developed a new appreciation for chicken thighs over the years as my food choices and taste buds mature. They are inexpensive and ohhhh so versatile.
The beet tops were not nice and crispy fresh even when I bought them, but knew they could be used for something in the next couple of days. When I decided to cook my version of chicken in wine today, I looked at the beautiful red stems and decided they would mix well with the rainbow carrots hanging out in my crisper. I was able to save a few leaves and they will find their way into salad fixings for tomorrow.
Chicken in White Wine (well actually Rose today)
*For me, I used my small 4 quart crock pot and a couple of chicken thighs
- One each of the rainbow carrots – orange, yellow & purple cut on the diagonal
- About 1/4 cup of chopped onion … frozen left overs from making Caprese Bread on Friday
- About 1/4 cup of the beet stems chopped
- 1 chicken bouillon cube
- 1 chipotle flavor cube – Knorr brand
- Salt and pepper to taste
- Garlic powder
- Enough wine to cover the veggies
- Place chopped onions in the bottom of the crock pot
- Salt and Pepper to taste
- A good pinch of Garlic Powder
- Top onions with chicken thighs – I left the skin on for extra flavor
- Crumble the chicken and chipotle cubes over chicken
- Top with chopped veggies
- Pour enough wine of your choice over the whole thing until veggies are just covered
- Place on the lid and turn to high
- Cook until veggies are tender and chicken is falling off the bone
- Enjoy …
This is perfect to serve with rice, couscous, mixed grains, or even grits.
My plan is to shred one chicken thigh and use the veggies not eaten with the wonderful broth made during the cooking process to have soup tomorrow … I have some cooked noodles in the freezer and will have soup in no time. It will be perfect to go with left over Caprese Bread.
Other options would be to shred or chop any left over chicken for pot pie, enchiladas, chicken salad, etc.
For more people, use a bigger crock pot and at least one chicken thigh per person. Add what ever veggies your family likes and have a quick and easy (Lazy Cook) meal.