Slow-Cooker Provençal Lemon and Olive Chicken Recipe
Photo: Steve Brown Photography/Photolibrary/Getty Images
Serves 6 to 8
2 cups chopped onions
8 skinless chicken thighs (bone-in or boneless)
1 lemon, thinly sliced and seeded
1 cup green olives, pitted
1 Tbsp. white-wine vinegar
2 tsp. herbes de Provence
1 bay leaf
1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup chicken stock
1/2 cup chopped, fresh flat-leaf parsley
Arrange the onions in the bottom of a slow cooker and top with the chicken thighs. Place a lemon slice on each thigh. Add the olives, vinegar, herbs de Provence, bay leaf, salt, pepper and chicken stock.
Cook on low heat for 5 to 6 hours. Remove and discard the bay leaf. Serve each portion sprinkled with the chopped parsley.
Per serving (based on 8 servings):
Calories: 190.2
Total Fat: 10.6g
Cholesterol: 58.4mg
Sodium: 701.6mg
Total Carbohydrates: 8.8g
Dietary Fiber: 0.9g
Sugars: 0.4g
Protein: 14.3g
From Cooking Allergy-Free (The Taunton Press, 2014) by Jenna Short.
Ingredients
Directions
Arrange the onions in the bottom of a slow cooker and top with the chicken thighs. Place a lemon slice on each thigh. Add the olives, vinegar, herbs de Provence, bay leaf, salt, pepper and chicken stock.
Cook on low heat for 5 to 6 hours. Remove and discard the bay leaf. Serve each portion sprinkled with the chopped parsley.
Per serving (based on 8 servings):
Calories: 190.2
Total Fat: 10.6g
Cholesterol: 58.4mg
Sodium: 701.6mg
Total Carbohydrates: 8.8g
Dietary Fiber: 0.9g
Sugars: 0.4g
Protein: 14.3g
From Cooking Allergy-Free (The Taunton Press, 2014) by Jenna Short.
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