Monday, August 22, 2011

Greek Chicken with Artichokes and Peas

Greek Chicken with Artichokes and Peas


1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Greek seasoning
1 tsp dried oregano
1/4 tsp cayenne pepper
 4 cloves garlic, pressed
1 lb chicken breasts
1 cup frozen peas
1 bag frozen artichoke hearts
4 oz cream cheese
cornstarch as needed

Combine the ingredients through cayenne pepper in the slow cooker.  Add the chicken.  Pour on the peas and artichokes.  Cook on high 3-4 hours. Chop or shred the chicken.  Stir in the cream cheese and use cornstarch to thicken as needed. 

Serve with quinoa or rice. 

Inspired by these two recipes from Epicurious. 

Monday, August 15, 2011

Chicken Clay Pot

Chicken Clay Pot

1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame

Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger.  Add brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning.  Add the soy sauce mixture, stirring to combine.

 Add the chicken to the slow cooker and toss with sauce. Add the edemame.  Add the remaining chicken broth as need.  Cook on high 3-4 hours. 

Adapted from this Epicurious recipe.