Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 287
  • Fat:
  • 16 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 89 mg
  • Sodium:
  • 808 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 23 g


Lemon Cream Chicken

Mary Anne suggests her recipe for Lemon Cream Chicken. "If you want an entree that's quick, easy and... View this recipe »


 

herbes de Provence

Look for herbes de Provence in the spice aisle. It is also available from Penzeys Spices. Call 1-800/741-7787 or... Read more »


Corsican Chicken

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Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. I set the table with warm, sunny Mediterranean shades and patterns that look gorgeous with this colorful meal.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Slow Cooker

TIME: Prep: 20 min. Cook: 4-1/2 hours

Ingredients:

  • 3 tablespoons butter, softened
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 2 pounds boneless skinless chicken thighs
  • 1 large onion, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, julienned
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/2 cup dry vermouth or orange juice
  • 1/2 cup pitted Greek olives, quartered
  • 1 teaspoon grated orange peel
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 2 tablespoons minced fresh basil
  • 2 tablespoons diced pimientos
  • 2 tablespoons minced fresh parsley

Directions:

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth or orange juice. Cover and cook on low for 4-5 hours or until chicken juices run clear. Add the olives and orange peel. Cover and cook on high for 30 minutes.
    Remove chicken and keep warm. Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until smooth. Pour over chicken. Sprinkle with basil, pimientos and parsley. Yield: 6-8 servings.


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