Harvest Chicken with Walnut Gremolata |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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 king arthur unbleached 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.
|
|