Harvest Chicken with Walnut Gremolata

Name: Harvest Chicken with Walnut Gremolata
Prep time: 25 min
Cook time: 5 h 15 min
Total time: 5 h 40 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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 zest

"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

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 zest

Directions

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.

Nutrition Facts

1 each: 343 calories, 5g fat (1g saturated fat), 40mg cholesterol, 252mg sodium, 55g carbohydrate (10g sugars, 9g fiber), 21g protein.

Reviews

Click stars to rate

Average Rating:

ettakarl

Nov 4, 2017

My family really liked this. I used halved chicken breast and couscous because I didn't have any orzo. I also used Greek seasoning because I didn't have seasoned salt. It turned out really well. The couscous soaked up the liquid and was thick and comforting. Next time I think I'll brown the chicken and saute the onions and celery as someone suggested.
paulinelydia

Feb 16, 2010

Looked great until I added the orzo, it soaked up all the liquid and was mushy.
ndb110

Nov 21, 2009

I really enjoyed this recipe due to the sweet yet savory flavor of the "squash stew" that results in the bottom of the pan. I think it would be better with chicken breast - the dark meat doesn't contribute greatly to the flavor and the drumstick is a little "soggy".
marisella

Oct 27, 2009

I found this recipe to be bland, despite having added salt and even hard Italian cheese as a last resort. The presentation wasn't very nice, either. The butternut squash was too soft and turned into more of a porridge. The overall result was not appetizing. I made this recipe to the exact specifications; perhaps the reviewer's additions would have rescued it.
patcook1

Feb 10, 2009

Since I am the creator of this recipe, I thank you for your comment. Try it again sometime with the orzo -you will love it! - Pat
Red Molly

Sep 29, 2008

This was delicious, and definitely dressier than the average slow cooker meal. I first browned the chicken (I used thighs instead of drumsticks), then sauteed the onion and celery briefly in the drippings for more flavor. We were out of orzo, so I drained off a cup of the cooking juices, added a cup of chicken broth and used the combined liquid to make rice pilaf. The gremolata added just the right touch to blend the flavors & unite the whole dish. Absolutely delicious--this is a definite keeper. Thanks!