Wednesday, September 30, 2009

Eau de Poulet

Fall has arrived, and with it comes cooler weather, shorter days and a yearning for comfort foods. This brings me to the topic of roasted chicken, one of the simplest and most delicious dishes one can make. Try the following recipe adapted for the crockpot and wait as your house fills with the aroma of baking chicken (someone should bottle that scent…”Is that Eau de Poulet you’re wearing?”). It’s a perfect dish for company or when you want Sunday dinner, anytime. Leftovers make flavorful soup too! I like to serve with a simple garlic mashed potato and roasted Brussels sprouts.

Sunday Dinner Anytime Chicken

1 Whole Chicken
2 Tablespoons olive oil (preferably garlic or lemon)
2 Onions, halved
1 Lemon, coarsely chopped (remove seeds)
2 shallots, chopped
1 Tablespoon chopped garlic
2 Tablespoons paprika
2 Tablespoons Herbs de Provence
Sea Salt and pepper

Place onion halves in the bottom of the slow cooker.

Mix the following in a small bowl: lemon, shallots, garlic and herbs.

Rinse the chicken, inside and out, pat dry. Rub olive oil on chicken. Season the chicken with salt, pepper and paprika. Fill the cavity with lemon/herb mixture and place in the slow cooker on top of the onions.

Cook on Low setting for approx. 6-8 hours or on High for 4 hours; or until the chicken is no longer pink and the juices run clear.


Simply Life said...

Sounds like a great recipe!

Shelly said...

Welcome to the foodie blog roll :)