If you're like me, you're usually scrambling to think up a dinner recipe same day. I mean, if I'm really prepared I have all of my dinners planned for the week (at which point I go shopping to make sure I have all of the ingredients ahead of time). But let's be real. Life doesn't always afford you that time. The other morning was one such occasion. I was outside staring at our gigantic rosemary shrub and thought: I have chicken! Seriously, that's what I thought. Then I ran inside, and sure enough we had olive oil and chicken stock and rice. And our neighbor has a lemon tree. Hooray! Dinner is made!
It's really tender and really tasty and it requires minimal ingredients. Recipe is below!
Chicken, Rosemary and Lemon (In a Crockpot)
6 boneless, skinless chicken thighs (or breasts, or tenders)
1 cup chicken stock
1/4 cup olive oil
The juice of 1 or 2 lemons (depends how lemony you want it)
2 sprigs of fresh rosemary chopped
3 cloves of garlic minced
Salt + Pepper to taste
1/4 cup of white wine (optional)
Rinse chicken and add to the crockpot.
In a bowl combine the olive oil, garlic, rosemary and salt and pepper. Mash it all together so the flavors absorb.
Add the mixture to the crockpot and add the chicken stock and the lemon juice. Here you would add the white wine if you are using that as well.
Cook for 4 hours on low or 8 hours on high.
When the chicken is close to being done, cook rice on the stove according to the package directions.
Place chicken and juices over rice and serve with a nice cold Sauvignon blanc and and a side of arugula.
Photos by Alexa Evans for Short & Sweet Blog