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Jewish Recipes --> Recipes --> Kosher Meat --> Kosher Chicken

Slow-Cooker White Wine and Garlic Chicken
by Meredith Steele
Serves 4
(I made this in my slow cooker but I used white cooking wine and left out the 1/2 tsp koshe salt. Also as I didn't have chicken broth, I used a can of turkey gravy and didn't add flour. The result was a melt in your mouth chicken and a savory gravy that wasn't very thick).
Recipe Ingredients:
  • 4 chicken breasts, skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 cup white wine
  • 3/4 cup chicken broth
  • 1/3 cup all-purpose flour
  • salt and pepper to taste

Season chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2 to 3 minutes a side or until lightly golden.

Place the onions, garlic, rosemary, thyme, and oregano in the bottom of a slow-cooker. Add the seared chicken breasts on top of the onion, garlic, and herbs.

In a bowl combine the white wine, chicken broth, and flour. Stir until the flour dissolves. Pour the mixture over the chicken. Cover and cook for 8 hours on low or 4 hours on high. Serve with rice, pasta, or couscous.


substitute dried herbs for fresh:

If a recipe calls for fresh herbs, but you only have dried herbs on hand, just replace the fresh herbs in your recipe with one third as much of the dried equivalent.

Example: Your recipe calls for a Tablespoon of fresh thyme, so you would use 1 teaspoon of dried thyme in its place.
 

Kosher Chicken

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods