Slow Cooker Meyer Lemon Chicken
Meyer lemons have a sweeter, more floral flavor than standard supermarket lemons, but the latter may be substituted. Serve this stew with egg noodles or rice.
2 large leeks, white parts only, sliced
2 garlic cloves, minced
1 large yellow onion, chopped
8 ounces cremini mushrooms, halved
2 medium fennel bulbs, trimmed and quartered
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup chicken broth
1/2 cup white wine
1 tablespoon finely minced fresh rosemary
2 Meyer lemons, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 teaspoon ground coriander
1/4 teaspoon granulated garlic
3/4 cup panko breadcrumbs
In a 4- to 6-quart slow cooker, combine the leeks, garlic, onion, mushrooms, fennel, chicken thighs, broth, white wine, rosemary, lemons and 1/2 teaspoon each salt and pepper. Cook for 7 to 8 hours on low heat or for 4 to 5 hours on high heat.
Meanwhile, in a small skillet over medium heat, melt the butter. Add the coriander, garlic and a pinch each of salt and pepper. Stir in the breadcrumbs and cook, stirring, for 2 to 3 minutes, or until lightly toasted. Set aside.
When the chicken is done, remove and discard the lemons. Adjust seasonings with additional salt and pepper, as needed. Garnish with breadcrumbs, and serve. Makes 6 servings.
Per serving: 310 calories, 110 calories from fat (35 percent of total calories), 13 g fat (5 g saturated, 0 g trans fats), 85 mg cholesterol, 21 g carbohydrate, 4 g fiber, 3 g sugar, 24 g protein, 310 mg sodium.