WineLovers Discussion Group

%^)

Try this once and I guarantee it will become a permanent fixture in your recipe box !

3 Lbs Skinless boneless chicken thighs and/or breasts
1/2 C Freshly squeezed lemon juice
1/2 C Fresh garlic cloves, crushed
1 t Season salt
1 t Poultry seasoning
2 Dashes Tabasco
1 C White wine

Place the lemon juice, crushed garlic cloves, season salt, poultry seasoning, tabasco, and white wine in the crockpot and gently stir until well mixed ... add the chicken ... set the crockpot on low and cover ... cook for 8 to 10 hours (put it on before you leave for work in the morning and it will be done by dinner time) ... serve over rice ...

Makes approximately 6 servings

All you need is a salad, maybe a veggie, and some good bread to complete the meal ... oh - and some wine to drink with it !

Clink !

%^)

This sounds great Bill, I love your lemon recipes! Thanks for always posting for us.

I'm wondering if you know what is up with the limes I purchase in the local supermarket.....no juice! This morning I actually had to microwave them for 15 seconds to get them to release some juice. They have been tough and hard to extract juice from for about a month now. I've not had this trouble with the lemons.

I just printed out the recipe. Sounds good, and I like easy dishes like this when I know the evening is going to be hectic. Thanks, Bill.

Karen/NoCA wrote:I'm wondering if you know what is up with the limes I purchase in the local supermarket.....no juice! This morning I actually had to microwave them for 15 seconds to get them to release some juice. They have been tough and hard to extract juice from for about a month now. I've not had this trouble with the lemons.

The limes are not mature ... that's why there's no juice ... the whosesale lime market is closing in on $1.00 a pound because of the lack of supply ... so the lime growers are "pushing the envelope" by harvesting fruit that is immature and should be left on the tree for a few more weeks to mature ... my Mexican lime tree in my yard has big fruit on it but it's "hard as a rock" and has no juice ... needs another few weeks and some warmer weather to free up the juice ...

Clink !

%^)

"Poultry seasoning"--you're using a mixed spice by that name? Would you mind running to the kitchen and typing in the ingredient list? For those (like me) who don't use blends (well, except Lawry's seasoning salt), a list of what you'd use as a substitute would be helpful.

Would you mind running to the kitchen and typing in the ingredient list?

We use Penzeys poultry seasoning. Here are the ingredients:

sage, white pepper, red and green bell peppers, lemon peel, savory, rosemary, dill, allspice, thyme, marjoram and ginger

Jenise wrote:"Poultry seasoning"--you're using a mixed spice by that name? Would you mind running to the kitchen and typing in the ingredient list? For those (like me) who don't use blends (well, except Lawry's seasoning salt), a list of what you'd use as a substitute would be helpful.

Why make Bill type all that? Just look here:
http://www.mccormick.com/productdetail.cfm?ID=6435

John Tomasso wrote:Why make Bill type all that? Just look here:
http://www.mccormick.com/productdetail.cfm?ID=6435

John, you are too smart for most of us here!

Thanks for the recipe, Bill. I love love love my slow cooker! But I think I'll sub something less vinegary for the Tabasco.... I don't think I even have any in the house.

Have you seen the "Not Your Mother's Slow Cooker Cookbook?"

Cynthia Wenslow wrote:Have you seen the "Not Your Mother's Slow Cooker Cookbook?"

%^)

... Zooba.com for $9.95 including handling and shipping ...

Maybe you could sub a teaspoon or two of El Pato brand "hot" tomato sauce for the tabasco and then not worry about the "vinegar" ... on the other hand, think the "vinegar" in the tabasco would "get lost" versus the amount of fresh lemon juice in the recipe ... just my $0.02 ...

Clink !

%^)

Cynthia Wenslow wrote:Thanks for the recipe, Bill. I love love love my slow cooker! But I think I'll sub something less vinegary for the Tabasco.... I don't think I even have any in the house.

Have you seen the "Not Your Mother's Slow Cooker Cookbook?"

Cynthia, I don't own Tabasco either. A couple shakes of any other kind of hot sauce you like or a pinch or two of red pepper flakes would be just as good.

Jenise wrote:Cynthia, I don't own Tabasco either. A couple shakes of any other kind of hot sauce you like or a pinch or two of red pepper flakes would be just as good.

I wouldn't run out to get the Tabasco brand either, but I think Bill make a good point about the Tabasco "vinegar" getting lost in the lemon juice. So, I wouldn't worry about the vinegar either.

Jenise wrote: A couple shakes of any other kind of hot sauce you like or a pinch or two of red pepper flakes would be just as good.

Oh, I know, Jenise. I'm a chilehead of the first order! I have a container of apple smoked red savina powder on my desk as I write.

I also couldn't figure out what impact a couple dashes of any hot sauce would have in the entire crockpot, but then again, I tend to really like a lot of spice and heat. I can't cook green chile stew for my best friend 'cause I can't tell when it's too hot for her. I have to make two separate (and unequal) batches!

Cynthia Wenslow wrote:Oh, I know, Jenise. I'm a chilehead of the first order! "deleted"

I also couldn't figure out what impact a couple dashes of any hot sauce would have in the entire crockpot, but then again, I tend to really like a lot of spice and heat. I can't cook green chile stew for my best friend 'cause I can't tell when it's too hot for her. I have to make two separate (and unequal) batches!

the idea of green chili stew sounds really good Cynthia. Any chance you could post your recipe(s)?

Cynthia Wenslow wrote:

Jenise wrote:I also couldn't figure out what impact a couple dashes of any hot sauce would have in the entire crockpot, but then again, I tend to really like a lot of spice and heat. I can't cook green chile stew for my best friend 'cause I can't tell when it's too hot for her. I have to make two separate (and unequal) batches!

Sounds like me and my husband! He's a wimp.

But yeah, I take that 'dash' stuff with a grain of salt and tend to ramp things up a bit more wanting the dishes to be distinctly different from other dishes in which I also use a ton of lemon and garlic to season chicken. That reminds me, I haven't made my favorite Rao's chicken in a long, long time....

Jenise wrote:I haven't made my favorite Rao's chicken in a long, long time....

%^)

Glad you mentioned that ! One of my favorite recipes, too, that's been too long since we've made ... umm, ummmmmm ...

Clink !

%^)