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.
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

"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 peel

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.

Originally published as Walnut Gremolata Chicken with Butternut Squash and Orzo in Healthy Cooking October/November 2008

Reviews

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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!