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Harvest Chicken with Walnut Gremolata Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 5-1/4 hours YIELD:6 servings

Ingredients

  • 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 all-purpose flour
  • 1 teaspoon seasoned salt
  • 6 chicken drumsticks, skin removed
  • 1 cup uncooked orzo pasta
  • GREMOLATA:
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel

Directions

  • 1. In a 5-qt. slow cooker, combine the squash, tomatoes, onion, celery, broth, wine, garlic, Italian seasoning and 1/8 teaspoon pepper.
  • 2. 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.
  • 3. Stir orzo into vegetable mixture; cover and cook 15-20 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
  • 4. Transfer vegetable mixture to a serving platter; top with chicken. Sprinkle with gremolata. Yield: 6 servings.

Nutritional Facts

1 chicken drumstick with 1-1/4 cups vegetable mixture equals 343 calories, 5 g fat (1 g saturated fat), 40 mg cholesterol, 252 mg sodium, 55 g carbohydrate, 9 g fiber, 21 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.