Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed Broccolini

I've started doing a lot of riffs on existing recipes.  Here are a few of those takes.

Slow Cooker Chicken with Thyme & Rosemary
Based on this recipe from Emeril Lagasse

• 3 chicken leg quarters, cut into thighs and legs
• Kosher salt
• Cracked white pepper
• 1/2 cup diced onion
• 4 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme 
• 3 small sprigs fresh rosemary
• 1 lemon, juiced 
• 1/2 cup chicken broth
• 1 teaspoon butter
• 1 teaspoon flour

Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat.  Cook well until well-browned on all sides.  Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan.  Whisk in flour.  Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top.

Results: Wonderful!  Fall off the bone chicken!



Brown Rice, Tomatoes & Thyme
Recipe courtesy of Ina Garten

• 1 cup Texmati brown rice
• 2 teaspoons kosher salt, divided
• 1/4 cup Champagne or rice wine vinegar (I used sherry vinegar)
• 2 teaspoons sugar (I just used 1 teaspoon)
• 1 tablespoon good olive oil
• Freshly ground black pepper
• 1 pound ripe tomatoes, large-diced (I found 1 lb. to be way too much tomato)
• 1 cup packed basil leaves (1 large bunch), chopped (I subbed thyme)

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Results: Delicious!

Sauteed Broccolini
Recipe courtesy of Ina Garten

• 1 bunch broccolini
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 lemon, zested
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Results: Very good!  Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.