Thursday, February 25, 2010

Crockpot Honey-Lemon Chicken with Potatoes

Rachael Ray made this crockpot meal on her talk show the other day, and since I am always looking to add to my crockpot repertoire, I decided to give it a try. While it was more work than your average slow cooker meal, it was worth it. All the flavors came together nicely and the chicken was super tender. I did take the chicken out prior to serving and pop them under the broiler for a few minutes to crisp up the skin.

Here is the original recipe

Honey-Lemon Chicken with Potatoes
From Rachael Ray


•2 tablespoons extra virgin olive oil (EVOO)
•8 bone-in, skin-on chicken thighs
•Salt and ground black pepper
•1 1/2 pounds baby potatoes
•1 small onion, chopped
•2-3 cloves garlic, finely chopped or grated
•4-5 sprigs thyme, leaves picked and chopped
•2 lemons, thinly sliced
•1/4 cup honey
•1/4 cup chicken stock or water

To finish:

•Zest of 1 lemon, cut into strips
•1/2 cup flat leaf parsley, chopped
•1/2 cup pine nuts, toasted
•Balsamic Drizzle (see below)


In a skillet, heat the EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.

Balsamic Drizzle


•1 cup balsamic vinegar
•2 tablespoons brown sugar


Combine the vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.


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