Harvest Chicken with Walnut Gremolata Recipe
"This original recipe is based on a classic veal or lamb dish but made more simply in the slow cooker. To lighten it up, I used fat-free chicken broth and removed the skin and excess fat from the chicken legs. It's an elegant complete dinner that always gets compliments." Patricia Harmon - Baden, Pennsylvania
- 1 medium butternut squash (about 3 pounds), peeled and cubed
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon coarsely ground pepper, divided
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon seasoned salt
- 6 chicken drumsticks, skin removed
- 1 cup uncooked orzo pasta
- 2 tablespoons finely chopped walnuts
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- In a 5-qt. slow cooker, combine the squash, tomatoes, onion, celery, broth, wine, garlic, Italian seasoning and 1/8 teaspoon pepper.
- In a large resealable plastic bag, combine the flour, seasoned salt and remaining pepper. Add chicken, a few pieces at a time, and shake to coat. Place chicken on top of vegetables. Cover and cook on low for 5 hours or until a meat is tender. Remove chicken and keep warm.
- Stir orzo into vegetable mixture; cover and cook 15-20 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
- Transfer vegetable mixture to a serving platter; top with chicken. Sprinkle with gremolata. Yield: 6 servings.
Originally published as Harvest Chicken with Walnut Gremolata in Healthy Cooking October/November 2008, p49
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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