Friday, March 12, 2010

Lemon Chicken

This is a recipe that we adapted from one in a Taste of Home magazine. It was pretty good and we'll have it again.

Slow-Cooked Lemon Chicken

4 chicken leg quarters (or any chicken pieces)
2 tablespoons butter or margarine
2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
2-3 tablespoons flour (Wondra works best)
hot cooked rice Heat the butter in a frying pan and brown the chicken pieces. Rub them with a mixture of the dried spices first, or just sprinkle them on in the pan.
Place the browned chicken in a crock pot. Add the water, lemon juice, chicken bouillon and garlic to the frying pan and bring to a boil, stirring to get all the little bits left in the pan. Then pour over the chicken Cover and cook on low for 3-4 hours.
Remove the chicken to a platter. Thicken the juices with the flour and serve the chicken and gravy with hot cooked rice. We didn't get a picture of that, but the rice and sauce combination was delicious, even as leftovers!

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