I have to do some serious work on the web site today, so I’m sharing a recipe good for when you have to do something other than cook, but still want a homemade meal. Make it in a Crock-Pot or Dutch oven on low over the stove, or in the oven at 250 degrees.
Use chicken on the bone for good flavor; buy a good chicken like Bell & Evans or even better, cut up a fat organic roasting chicken that has real flavor. You won’t be sorry.
Slow-Cooker Artichoke Chicken and Lemon Rice
* 1 to 1 1/2 pounds chicken breasts halves or other pieces
* 3 tablespoons olive oil
* 1/3 cup flour – see note
* 3 tablespoons Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground pepper
* 1 teaspoon paprika
* 1 1/2 cups converted brown rice, uncooked
* 1/4 cup chopped red bell pepper or pimiento
* 4 green onions, chopped
* 4 ounces mushrooms, sliced
* 1 1/2 cups chicken broth (use bouillon, canned, or base)
* 2 cups white sauce (Bechemel) or 1 can creamy soup (use low-sodium) – see note
* 1 can artichokes, quartered and drained
* 4 lemons, halved, seeded
Rinse chicken. Heat the olive oil in a heavy skillet over medium heat. Mix flour, cheese, salt, pepper, and paprika in a shallow bowl or in a paper bag; dredge or shake chicken in flour mixture. Brown over medium heat in hot oil. Transfer chicken to the slow cooker; reserve skillet.
In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and white sauce or soup, stirring to combine thoroughly; pour over chicken. Stir in rice, artichokes and lemons; cover and cook for 5 to 6 hours on low setting.
Makes 6 servings.
Note: To make a white sauce, heat 4 tablespoons butter in small saucepan; sprinkle with 4 tablespoons reserved flour from dredging chicken, or add enough flour to make 4 tablespoons. Combine and cook with 4 tablespoons milk until bubbly; slowly whisk in 2 cups of milk. Cook over medium heat, stirring, until slightly thickened.
(Adapted from About.com recipe)