Ma Whats For Dinner?» chicken thighs

Crock Pot Chicken

Alex aka Ma, What's For Dinner — Mon, 18 Oct 2010 14:22:39 +0000

It’s that time of year…

There’s a chill in the air…

The kids are booked wall to wall with activities…

And I’m late.

I’m always late.

In my efforts to be SuperMom something always falls through the cracks.

So this week is all about Mom’s best helper…

The CROCK POT!

It’s what keeps me from turning into a crack pot. See what I did there? Jeez, never mind.

Anyway, here ‘s a little ditty you can throw together while you get the kids lunches packed…

Turn it on…

Head out the door…

GO, GO, GO all day long…

and when you get home….

DINNER IS READY!

1T olive oil

1 1/2 pound package skinless chicken thighs

S&P

1/2 bulb fennel sliced

1 large onion sliced

2 garlic cloves minced

1 t dried oregano

1 8 oz package button mushrooms quartered

1 can diced tomatoes, draned

10 green olives sliced

1 can low fat cream of mushroom soup

1 can low fat cream of celery soup

1 cup dry white wine

1/2 cup shredded romano cheese

In a large sauce pan heat olive oil over medium high heat. In your crock pot, line the bottom with chopped fennel and onion.Season chicken on both sides with S&P. When pan is hot add chicken and sear on both sides until brown. Remove from heat and place on top of veggies in the crock pot. In the hot sauce pan add in mushrooms and cook for a minute or so. Toss in diced tomatoes. Season with S&P and oregano. Toss in olives. Add in your white wine and stir to pick up all the browned bits on the bottom of the pan. Pour in your soups and mix well to combine. Pour your sauce mixture on top of your chicken in the crock pot. Sprinkle with cheese. Cook on low for 7 hours. Serve with potatoes or brown rice.

Do you have any good crock pot recipes that you swear by? Send them our way. If I feature yours you could be the proud new owner of a Ma, What’s For Dinner Cookbook!!!!

Get them in by the end of the week. Once again, judging to be done totally unscientifically by the 3 little Brothers Fitzpatrick…

The Neely’s Get Your Man Chicken

Alex aka Ma, What's For Dinner — Tue, 30 Mar 2010 19:25:58 +0000

Pat & Gina Neely’s Get Your Man Chicken

Ingredients

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Creamy Country Chicken

Alex aka Ma, What's For Dinner — Mon, 16 Nov 2009 19:42:06 +0000

Serves: 4 Prep Time: 10 minutes Cook time: 40 minutes

3 tablespoons vegetable oil

1 ½ pounds skinless chicken legs and thighs

8 ounces button mushrooms, sliced

2 tablespoons minced shallot

2 cloves garlic, minced

1 rounded tablespoon curry powder

¼ cup white wine

2 cups heavy cream

2 1/2 cups seedless green grapes

5 ounces egg noodles

3 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme

S&P

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan.

In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, mushrooms, garlic and curry until soft. Pour in white wine to deglaze your pan being sure to scrape up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.

After 15 minutes add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and thyme. Season with additional salt & pepper if desired.