From My Carolina Home

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Chicken Chili – Hot, Filling and Gluten-Free

Chicken chili was on the menu in September when we had a cold snap, and I was working on the recipe.  Sometimes you just want something hot and filling, thick and richly flavored, a stick to your ribs kind of meal.  The best news for my gluten-free readers is you can eat this!  I didn’t do anything special, the recipe is naturally gluten free, thickened by pureeing some of the beans.  The green chilies are mild, yet full of flavor.  There is an axiom among chili enthusiasts that “if you know beans about chili, you know chili has no beans.”  But I am going to say it doesn’t apply to chicken chili, right?

Chicken Chili at From My Carolina Home

Economical too, it starts the night before with dried white beans.  I like the Great Northern beans for this as they let the chicken flavor shine.  Place the dried beans in a large pot, cover with water and bring to a boil.  Boil 2 minutes, then transfer to a bowl.  Don’t use your cooking pot for soaking, it will impart a metallic taste.

Chicken Chili at From My Carolina Home

Cover the bowl and let the beans soak until the next day.

Chicken Chili at From My Carolina Home

Drain the beans, and put back in the pot.  Add onion and black pepper.

Chicken Chili at From My Carolina Home

Cover with water and bring to a boil.  Then turn down the heat and simmer for 1-1/2 to 2 hours, until tender.  Do not add any salt at this time as it will make the bean skins tough.

Chicken Chili at From My Carolina Home

When the beans are done, drain beans and return to pot. In a blender, place half a can of low-sodium, low-fat chicken broth and about half the beans.

Chicken Chili at From My Carolina Home

Blend until smooth, and add to beans in pot.

Chicken Chili at From My Carolina Home

With the remaining broth, blend with green chilies and add to pot.

Chicken Chili at From My Carolina Home

Bring heat up to medium to return to a simmer.

Chicken Chili at From My Carolina Home

Meanwhile, in a small skillet, heat olive oil. Add onion and chicken, saute on high heat until lightly browned, turning chicken as needed.  Don’t move it around too much, developing good browning and flavor takes a bit of time.  The chicken starting to stick to the pan makes the best fond.  Any boneless chicken will do here, white meat tenders or boneless thighs, or a mixture of both.

Chicken Chili at From My Carolina Home

The better the chicken is browned, the more flavor the dish will have, so take your time with this part.

Chicken Chili at From My Carolina Home

When nicely browned, add chicken-onion mixture to beans. Chicken will not be done, but will finish cooking in the soup.

Chicken Chili at From My Carolina Home

Add salt and pepper.  Simmer soup for 15 minutes more to be sure the chicken is cooked through. It can hold on low heat for an hour or more after that.

Chicken Chili at From My Carolina Home

Garnish with chopped fresh parsley or sour cream if desired.

Chicken Chili at From My Carolina Home

If you like your chili spicier, add a few drops of hot sauce, or some dried red pepper flakes to the final simmer.

Chicken Chili at From My Carolina Home

Thick and creamy, without any flour.  Gluten Free!

Chicken Chili at From My Carolina Home

But if you can have bread, it is lovely to add a piece of garlic bread, or a thick slice of French sourdough.  Yum!

Chicken Chili at From My Carolina Home

It is so good, I made it again just last week.  Of course, I had to be sure the recipe was right.  That’s my story and I am sticking to it.

Chicken Chili at From My Carolina Home

Tasty the next day as well, just a cup finished it off for lunch.

Chicken Chili at From My Carolina Home

Chicken Chili

2 cups dried great northern beans
Water
1 thick slice of onion,separated into rings
2 large cloves garlic, smashed
1/2 teaspoon black pepper
1 4-ounce can green chilies
1 15-ounce can chicken broth
1 tablespoon olive oil
1/2 cup chopped onion
16 ounces boneless chicken,cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
Optional – few sprigs of fresh parsley
Optional – dollop of sour cream

Bring 6 cups of water to a boil, add beans and boil 2 minutes. Pour into a stoneware or glass bowl, cover and leave overnight to soak on the counter.

The next day, drain beans.   Place in a large pot and cover with water. Add onion, garlic and pepper, bring to a boil. Reduce heat and simmer for 1-1/2-2 hours. Do not add any salt at this time as it will make the bean skins tough. Drain beans and return to pot. In a blender, place half the can of broth and about half the beans and blend until smooth. Pour over beans in pot. With the remaining broth, blend with green chilies and add to pot.

In a small skillet, heat olive oil. Add onion and chicken, saute on high heat until lightly browned, turning chicken as needed. When nicely browned, add to beans. Chicken will not be done, but will finish cooking in the soup. Add salt and pepper. Simmer soup for 15 minutes more, then it can hold on low heat for an hour or more. Garnish with chopped fresh parsley or sour cream if desired. Enjoy! (update – serves 8 right away, or 4 large servings, or 2 with leftovers)

Download a pdf of the recipe – Chicken Chili

Enjoy!!

Do you enjoy a bowl of chili on a cold day?  Ever had a Chicken Chili?

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Spring Chicken Tablescape and some recipe ideas

I promised a chicken inspired tablescape using the neat chicken planter I got in Myrtle Beach, and here it is!  I did seriously look for some chicken plates, LOL, but not to be.  Still, the spring green placemats look good with the green on the planter.

Spring Chicken Tablescape at From My Carolina Home

I do have some chicken napkin rings, so they came out for the spring green napkins.

Spring Chicken Tablescape at From My Carolina Home

The magnolia plates were a thrift store score. With the red and green and the pine cone, they could probably be used on a holiday table, but I think of spring with the lovely magnolia blooms in the middle.

Spring Chicken Tablescape at From My Carolina Home

Magnolia salad plates are stacked on white dinner plates. A magnolia saucer serves as a bread plate.

Spring Chicken Tablescape at From My Carolina Home

For the centerpiece, I placed a schefflera in the middle of my thrift store, giant cup, chicken planter. The plant was a gift from a friend, and I just set it inside the planter without loading it up with dirt and actually planting it. This way I can use it on the table without worrying about needing a saucer underneath. The plant is inside another planter that doesn’t have any holes in the bottom, so no worries about water leaking on the wood table. This side has a white chicken painted on the side. My grandmother’s white chickens are placed on one side.

Spring Chicken Tablescape at From My Carolina Home

These were also my grandmother’s, a chicken salt and pepper set.

Spring Chicken Tablescape at From My Carolina Home

I’ve had these little tiny chickens for many years. I think I originally ordered them from a catalog.  The back side of the planter has a painted brown chicken.

Spring Chicken Tablescape at From My Carolina Home

Very simple, this table is relaxed and easy, yet fun for everyday use.

Spring Chicken Tablescape at From My Carolina Home

Outside the window is lush spring green too.

Spring Chicken Tablescape at From My Carolina Home

Are you lucky enough to remember your grandmother’s cooking? I did a post on National Fried Chicken Day in 2015 as an homage to my grandmother and her wonderful, not to be duplicated fried chicken.

Spring Chicken Tablescape at From My Carolina Home

Did I put you in the mood for a chicken dinner?  Here’s a few ideas for you, all my original recipes. –

Garlic Chipotle Lime ChickenGarlic Chipotle Lime Chicken

Slow Cooker Bourbon Chicken with MushroomsSlow Cooker Bourbon Chicken with Mushrooms

Sundried Tomato Stuffed Chicken | From My Carolina HomeSun-dried Tomato Stuffed Chicken

Chicken Florentine Lasagne ~ From My Carolina HomeChicken Florentine Lasagne

Chicken in White Wine with Mushrooms | From My Carolina HomeWhite Wine Chicken with Mushrooms

ChickenAsparagus-12Pan Roasted Boneless Chicken with Asparagus

Butterflied Baked Chicken

Hungry yet?  Have you tried any of my chicken recipes?  Do you have a favorite family chicken recipe?

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Creative Leftovers

Leftovers don’t have to be boring, just a simple idea to give the leftover new life is to bake it with cheese. I like these little single serving gratin dishes for this, as it makes the dish fresh and special even for a weeknight meal.

Creative Leftovers ~ From My Carolina Home

Easy to do, for this one I used leftover Penne Pasta with Italian Sausage, gathering it with some additional cheese and a bit of leftover tomato sauce.

Creative Leftovers ~ From My Carolina Home

Begin with spraying the gratin dish with cooking spray, or lightly oil with olive oil to prevent it from sticking. Add the pasta leftover, and bit of sauce.

Creative Leftovers ~ From My Carolina Home

Now, put a layer of cheese over the top.

Creative Leftovers ~ From My Carolina Home

Bake for 25-30 minutes, until cheese is melted and lightly browned, and the dish is heated through. Yum! Looks like a brand new fresh dish, and doesn’t taste leftover at all!

Creative Leftovers ~ From My Carolina Home

Another day, the same idea with different pasta leftovers, this time a mushroom penne.

Creative Leftovers ~ From My Carolina Home

Ever make a stovetop tuna noodle casserole? The leftovers can be much more flavorful baked in gratin dishes with more cheese.

Creative Leftovers ~ From My Carolina Home

I like pasta, can you tell? Well, Italian food is DH’s favorite so I make it a lot. This time the leftovers featured bow tie pasta.

Creative Leftovers ~ From My Carolina Home

Leftover Chicken Florentine Lasagne doesn’t look very appealing cold.

Creative Leftovers ~ From My Carolina Home

But heated in the oven with a bit more cheese on top, and you have a wonderful fresh meal.

Creative Leftovers ~ From My Carolina Home

But it isn’t just pasta that works well, leftover turkey or chicken can become a delicious fresh entree in my recipe for Lighter Chicken Broccoli Mornay.

Chicken Broccoli Mornay ~ From My Carolina Home

Next time you have some leftovers, consider making an individual serving with small gratin baking dishes. The big advantage is that the dish is eaten straight out of the oven, which keeps the meal warm through dinner.

Lighter Mornay ~ From My Carolina Home

Do you have a set of gratin dishes? Do you do anything special to leftovers to freshen up the dish?

 

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Sundried Tomato Stuffed Chicken

My husband would rather not eat chicken at home since he orders it out a lot. But, sometimes I want chicken, so I had to come up with a new recipe for him to enjoy.  He loves sundried tomatoes, so I decided to combine these two flavors into one dish.  Here is a stuffed chicken recipe.

Sundried Tomato Stuffed Chicken | From My Carolina Home

The chicken breasts available these days are really too big for one person. Even though I look for smaller ones, this time they were just huge. So, one would do for both of us. I like the bone-in, skin-on chicken breasts as they are more flavorful and keep their moisture better than boneless and skinless. Gathering some ingredients for a simple and quick prep, I chose these.

Sundried Tomato Stuffed Chicken | From My Carolina Home

I created a pocket in the chicken breast.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Then I simply filled it with a layer of julienne cut sundried tomatoes packed in oil.

Sundried Tomato Stuffed Chicken | From My Carolina Home

If I had done this on a day where I had more time, I might have added some sauteed onions too, but not this time. Sprinkle the tomatoes with dried basil, then close the pocket and secure it with toothpicks.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Placing it in a baking dish, sprinkle the top with lemon-pepper, parsley flakes and garlic salt.  The amount is variable to your taste, and you can change the seasoning as you like.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Sprinkle with seasoned Panko bread crumbs, and lightly spray with cooking spray.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Bake for one hour, or until the internal temperature of the thickest part of the meat reaches 160 degrees.

Sundried Tomato Stuffed Chicken | From My Carolina Home

One thing I know about Provolone cheese is you cannot bake it long or it disappears. So, after the chicken breast is fully cooked, remove the toothpicks and add two slices of Provolone with a pair of forks to keep from burning your fingers.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Sundried Tomato Stuffed Chicken | From My Carolina Home

Return to the oven for 3 minutes to melt the cheese.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Half of a breast to one portion, makes two.

Sundried Tomato Stuffed Chicken | From My Carolina Home

A little crunch to the top, creamy Provolone in the center, with a wonderful sundried tomato filling.  Yum!  DH ate it up, and declared it a keeper recipe.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Sundried Tomato Stuffed Chicken

1 large chicken breast, bone in
1/4 cup sundried tomatoes packed in oil
1 tsp garlic salt
1 tsp lemon-pepper
1 tsp dried basil
1 tsp parsley flakes
1/2 cup Panko bread crumbs
2 slices Provolone cheese

Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Cut a pocket in the chicken breast. Add sundried tomatoes. Sprinkle tomotoes with dried basil. Close and secure with toothpicks. Sprinkle the top with lemon-pepper, parsley flakes and garlic salt. Add seasoned panko bread crumbs to the top and spray lightly with cooking spray. Bake for one hour or until the internal temperature is 160 degrees. Remove toothpicks, and add provolone to the pocket. Bake three minutes to melt the cheese. Serve and enjoy! Serves 2, with half the breast each.

Sundried Tomato Stuffed Chicken | From My Carolina Home

Enjoy!

Do you like stuffed chicken?


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Lightening Up a Comfort Food Dish – Chicken Mornay

When I was in high school, my mother worked as a manager at a local hotel.  She would frequently let me come and have dinner in the restaurant while she was on duty.  They had a dish on the menu I used to get all the time, and haven’t made in years.  Of course, their version was full of fat, and not something I  would want to do today unless some changes were made.

Chicken Broccoli Mornay ~ From My Carolina Home

When I scored these individual gratin dishes (aren’t they wonderful with the vegetable motif?), I started thinking about how I could use them. Maybe I could re-invent that mornay. I had just what I needed in the frig.

Lighter Mornay ~ From My Carolina Home

I stirred olive oil and flour together in a pot, replacing the butter likely in the original.

Lighter Mornay ~ From My Carolina Home

Heating it to boiling, stirring constantly to make a roux.

Lighter Mornay ~ From My Carolina Home

Add 2% milk, stirring constantly until thickened, replacing the whole milk and cream used in the original recipe. Add shredded cheese to complete the cheese sauce.  Add salt and pepper.  You could use a low-fat version to further reduce the fat.

Lighter Mornay ~ From My Carolina Home

I sprayed the dish with no-stick spray, and placed a piece of sourdough toast in the bottom.

Lighter Mornay ~ From My Carolina Home

On top, I placed sliced cooked chicken.

Lighter Mornay ~ From My Carolina Home

Then chopped broccoli from last night’s dinner.

Lighter Mornay ~ From My Carolina Home

Top with the cheese sauce…

Lighter Mornay ~ From My Carolina Home

then shredded cheese. I used Monterrey Jack and Cheddar.

Lighter Mornay ~ From My Carolina Home

Bake 30 minutes at 350 degrees, until bubbly and cheese is melted and golden, slightly browned.

Lighter Mornay ~ From My Carolina Home

Place the hot gratin dish on a plate for serving, and eat it right out of the baking dish. It stays nicely hot all through the meal.

Lighter Mornay ~ From My Carolina Home

The toast on the bottom stays nicely crispy, the perfect counter to the creamy sauce. Great for leftover chicken or turkey, with broccoli or even asparagus.  Yum!

Lighter Mornay ~ From My Carolina Home

Chicken Mornay

1 tablespoon olive oil
1 tablespoon all purpose flour
1 cup 2% milk
1/2 cup shredded cheese, Monterrey Jack and Cheddar
1/4 tsp each salt and pepper, or to taste
Cooking spray
2 slices bread, toasted
1 cup cooked chicken
1 cup chopped broccoli
1 cup shredded Cheddar Jack cheese blend

Make the sauce by heating olive oil in a pan, add the flour stirring constantly. Cook one minute, making sure to stir well until it bubbles and all the lumps are gone. Add milk slowly, stirring constantly until sauce thickens. Remove from heat. Spray two individual gratin dishes with cooking spray. Place a piece of toast in the bottom of each one. Divide the chicken evenly between the two dishes, and repeat with the broccoli. Pour 1/2 the sauce on each gratin, then top each one with half the cheese. Bake at 350 degrees for 30 minutes. Serve immediately in the gratin dishes. Serves 2. Enjoy!

Chicken Broccoli Mornay ~ From My Carolina Home

Do you have a recipe for individual baking dishes like these?

Lighter Mornay ~ From My Carolina Home


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White Wine Chicken and Mushrooms

I’m not big on white wine to just drink, but I do like to cook with it. The subtle flavor it adds to chicken is just wonderful. One thing I do know, never cook with a wine that you wouldn’t drink from a glass. The stuff they sell as cooking wine in the grocery store is awful.  Sometimes it is nice to do a meal just on the stove top, adding some rice or mashed potatoes to have with a thick, rich gravy flavored with white wine.  This comes together fast too.  So here is my recipe.

Chicken in White Wine with Mushrooms | From My Carolina Home

I started with two bone-in, skin-on chicken breasts, quartered mushrooms, onion and spices, a can of low sodium chicken broth, and the last of a bottle of white wine. You can remove the skin before beginning if you wish.

Chicken in White Wine with Mushrooms | From My Carolina Home

Sprinkle chicken with garlic salt and lemon pepper.

Chicken in White Wine with Mushrooms | From My Carolina Home

Film a deep sided frying pan with olive oil and heat over medium heat. Add onions and saute for one minute.

Chicken in White Wine with Mushrooms | From My Carolina Home

Push onions to the edges, and place chicken skin or meat side down in the center.

Chicken in White Wine with Mushrooms | From My Carolina Home

Cook until browned on that side. Turn chicken over, distributing onions around and under the chicken.

Chicken in White Wine with Mushrooms | From My Carolina Home

Add the quartered mushrooms.

Chicken in White Wine with Mushrooms | From My Carolina Home

Then pour in the wine.  The alcohol burns off in the cooking process leaving the flavor.

Chicken in White Wine with Mushrooms | From My Carolina Home

Cover, turn heat down to medium-low and simmer 10 minutes, poaching the chicken in flavor. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup or so of chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees.

Chicken in White Wine with Mushrooms | From My Carolina Home

Mix flour with reserved chicken broth.

Chicken in White Wine with Mushrooms | From My Carolina Home

Remove chicken from pan to a plate.

Chicken in White Wine with Mushrooms | From My Carolina Home

Turn up heat to boil the sauce.

Chicken in White Wine with Mushrooms | From My Carolina Home

Then add the flour mixture in thin stream, stirring constantly until sauce thickens. You can add the chicken back to the pan to keep it warm if needed.

Chicken in White Wine with Mushrooms | From My Carolina Home

Serve chicken with sauce poured over. Rice is great to serve with this chicken, to eat with the extra gravy.  I love jasmine rice for this kind of meal.  There is actually enough wine and broth to cook four breasts if you like, without making any changes to the recipe. The leftover gravy, mushrooms and rice were wonderful leftovers for lunch the next day.  Yum!  For a gluten free option, use cornstarch as your thickener, about 1-1/2 tablespoons added to the reserved broth should do it.

Chicken in White Wine with Mushrooms | From My Carolina Home

White Wine Chicken and Mushrooms

2 chicken breasts, bone-in, skin on or skinless
1/2 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/4 cup chopped onion
1 cup quartered fresh button mushrooms
1 cup quality white wine
1 can chicken broth, divided
1/4 cup flour

Sprinkle chicken with garlic salt and lemon pepper. Film a deep frying pan with olive oil and heat over medium heat. Add onions and saute for one minute. Push onions to the edges, and place chicken skin or meat side down in the center. Cook until browned on that side. Turn chicken over, distributing onions around the chicken, and add mushrooms and wine. Cover, turn heat down to medium-low and simmer 10 minutes. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees. Mix flour with reserved chicken broth. Remove chicken from pan to a plate. Turn up heat to boil the sauce, add the flour mixture in thin stream, stirring constantly until sauce thickens. Serve chicken with sauce poured over. Rice is great to serve with this chicken, to soak up the extra gravy.

Chicken in White Wine with Mushrooms | From My Carolina Home

Will you try this one?  Do you have a favorite stove top chicken recipe?

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Slow Cooker Bourbon Chicken with Mushrooms

Cooler days and nights, combined with busy schedules means the slow cooker is coming out of the pantry to take care of dinner.  While I usually think of this cooker as the best way to a hearty meal ready when I get home, I wanted to make a low fat dish.  Over the years of using a slow cooker, and watching cooking shows, I have learned (and confirmed with experience) that the most flavorful meats need a bit of extra care.  Certainly throwing everything into the cooker and turning it on is one way to go, but a few extra minutes on both ends will give you a meal to savor as slowly as it cooked.

Slow Cooker Bourbon Chicken with Mushrooms

This time I started with chicken thighs.  I think the thighs stand up to long slow cooking well, although you could use the breast.  The key is to leave the skin and bones intact (we’ll remove them later), so their flavor is added to the cooking.  The boneless, skinless chicken breasts tend to become tough and dry, plus the bone in skin on pieces are usually less expensive.  A bone in piece of chicken just has more flavor.  I gathered onion and spices, chicken broth, bourbon and mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

Set a frying pan on the stove to heat with a bit of olive oil.

Slow Cooker Bourbon Chicken with Mushrooms

Season the skin side of your chicken.

Slow Cooker Bourbon Chicken with Mushrooms

Place in the pan skin side down and season the other side. Sear on high heat.

Slow Cooker Bourbon Chicken with Mushrooms

Turn the chicken over and sear the other side.

Slow Cooker Bourbon Chicken with Mushrooms

While the chicken sears, cut a large slice of onion and break into rings.  How much is purely a taste issue, a bit more or less doesn’t matter.

Slow Cooker Bourbon Chicken with Mushrooms

Spray the slow cooker crock with no-stick spray, then place half of the onions inside, top with the chicken pieces.

Slow Cooker Bourbon Chicken with Mushrooms

Slice the mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

This is the underside of the seared chicken, look at the lovely color on the meat.

Slow Cooker Bourbon Chicken with Mushrooms

Measure about 1/2 cup of broth, about half of the can, give or take a smidge.  Put the rest in the refrigerator, we will use it later.

Slow Cooker Bourbon Chicken with Mushrooms

Top the chicken with all the mushrooms.

Slow Cooker Bourbon Chicken with Mushrooms

Add the remaining onions, and pour the chicken broth over, along with 1/4 to 1/2 cup of bourbon to taste.

Slow Cooker Bourbon Chicken with Mushrooms

Cover and cook on low for 6-7 hours.

Slow Cooker Bourbon Chicken with Mushrooms

Doesn’t this look good? It will get even better with just a few more steps.

Slow Cooker Bourbon Chicken with Mushrooms

Remove the chicken and vegetables to a plate. Remove the skin, gristle and bones, and discard. This is a fat separator, and it works wonderfully. Just pour the hot liquid left in the pot into it. The sieve at the top will catch any large bits left, the liquid goes to the bottom. The fat floats on top, and the broth will pour from the bottom, effectively and quickly de-fatting the broth.

Slow Cooker Bourbon Chicken with Mushrooms

Pour the broth into a saucepan, and heat on high to boiling.

Slow Cooker Bourbon Chicken with Mushrooms

Mix two tablespoons of flour with the remaining chicken broth until it is smooth.

Slow Cooker Bourbon Chicken with Mushrooms

Add to the boiling broth in a thin stream stirring continuously, until a thickened gravy forms, about one minute.

Slow Cooker Bourbon Chicken with Mushrooms

Replace the chicken and vegetables back in the cooker, and pour the gravy over.

Slow Cooker Bourbon Chicken with Mushrooms

Warm the chicken in the gravy for 5-10 minutes, until nicely hot.  It can hold in the slow cooker for an hour at this stage if needed.  Serve over rice, if desired, or noodles would work too, or even mashed potatoes. For a low carb meal, just serve it plain with roasted vegetables, or maybe spaghetti squash. Sorry this pic is a bit blurry, but it looks even more scrumptious with the seared side up.

Slow Cooker Bourbon Chicken with Mushrooms

Eat it up!!  The bourbon lends the chicken an aged, smokey flavor.  The alcohol burns off leaving this wonderful flavor behind infused into the meat.  Use the 1/4 cup amount for a light flavor, go up to the 1/2 cup for a stronger flavor.  Yum!!

Slow Cooker Bourbon Chicken and Mushrooms

3-4 chicken thighs bone-in, skin-on (or breasts, or a mixture of light/dark pieces)
Garlic salt and lemon pepper, enough to lightly sprinkle all the pieces of chicken both sides.
1 tablespoon olive oil (or just enough to lightly film a saute pan)
one large thick slice of onion
8 ounces mushrooms, sliced
1 can low sodium, low fat chicken broth, divided
1/4-1/2 cup bourbon
2 tablespoons flour

Set a frying pan on the stove to heat with a bit of olive oil. Season the skin side of your chicken. Place in the pan skin side down and season the other side. Sear on high heat until nicely browned. Turn the chicken over and sear the other side. While the chicken sears, cut a large slice of onion and break into rings. Spray the slow cooker crock with no-stick spray, then place half of the onions inside, top with the chicken pieces. Measure about 1/2 cup of broth, about half of the can, give or take a smidge. Top the chicken with all the mushrooms and the remaining onion. Pour the 1/2 cup of chicken broth over, reserve the rest for later. Add 1/4 to 1/2 cup of bourbon to taste.

Cover and cook on low for 6-7 hours.

Remove the chicken and vegetables to a plate. Remove the skin, gristle and bones, and discard. Using a fat separator, pour the hot liquid left in the pot into it, de-fatting the broth. Pour the broth into a saucepan, and heat on high to boiling. Mix two tablespoons of flour with the remaining chicken broth until it is smooth. Add to the boiling broth in a thin stream stirring continuously, until a thickened gravy forms.

Replace the chicken and vegetables back in the cooker, and pour the gravy over. Warm the chicken in the gravy for 5-10 minutes, until nicely hot. It can hold in the slow cooker for an hour at this stage if needed. Serve over rice, if desired, or noodles would work too, or even mashed potatoes. For a low carb meal, just serve it plain with roasted vegetables, or maybe spaghetti squash.

Slow Cooker Bourbon Chicken with Mushrooms

Enjoy!! Do you use your slow cooker a lot?

 

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