This is a slow cooker version of one of The Test Kitchen's favourite braised chicken dishes. Serve with hot cooked rice to soak up all of the tangy juices, and a cherry tomato and feta salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2011
MethodIn slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
Top vegetables with chicken. Add broth and 3/4 cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
Gremolata Garnish: Mix parsley with lemon zest; serve sprinkled over chicken mixture.
Nutritional facts Per each of 8 servings: about
- Sodium 481 mg
- Protein 18 g
- Calories 176.0
- Total fat 7 g
- Potassium 455 mg
- Cholesterol 71 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 13.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 38.0
- Vitamin C 23.0