Sunday, February 8, 2009

Crockpot Lemon Chicken

I will be making the following recipe in the Cafe's kitchen tonight:


• 6 boneless, skinless chicken thighs, cut into 1" pieces
• 1/3 cup flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 3 Tbsp. ketchup
• 3 Tbsp. brown sugar
• 3 Tbsp. lemon juice
• 6 oz. can frozen lemonade concentrate, thawed
• 2 Tbsp. cornstarch
• 3 Tbsp. water
Mix flour with salt and pepper in shallow dish. Coat chicken pieces in
this mixture. Shake off excess and brown in olive oil in a nonstick skillet
over medium high heat. Remove chicken and place in a 3-4 quart crockpot.

Mix the vinegar, ketchup, brown sugar, lemon juice, and lemonade
concentrate in small bowl and pour into the skillet. Cook and stir,
scraping to remove browned bits, until mixture comes to a boil.
Pour sauce over chicken in crockpot. Cover and cook on LOW
for 7-8 hours or on HIGH for 3-4 hours. When ready to serve, combine
cornstarch and water in small bowl, mix well and stir into the sauce.
Cook on HIGH for 20-30 minutes until thickened. Serve with Rice.

Yield: 4 servings

The sides tonight will be rice and french cut green beans. Full report to follow.

No comments: