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Title: Slow Cooker Garlic Butter Chicken
Categories: Poultry, Beans, Vegetables, Dairy
Yield: 4 servings
2 lb Boned, skinned chicken
- thighs
30 oz (2 cans) cannellini beans;
- rinsed
4 tb Unsalted butter; in chunks
8 lg Garlic cloves; smashed,
- chopped
1/3 c Chopped fresh parsley; more
- for serving
1 Shallot; minced
1 Lemon; juiced
Salt & pepper
1/2 c Sour cream
Croutons; for topping
Combine the chicken, beans, butter, garlic, parsley,
shallot, lemon juice, 2 teaspoons salt and several
generous grinds of pepper in a 6- to 8-quart slow
cooker. Cook on low until the chicken is tender and the
flavors have mellowed, about 4 hours.
Break the chicken into large pieces using two forks.
Stir in the sour cream.
Serve the stew topped with croutons and more parsley.
By: Sarah DiGregorio
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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... Simmering meats until tender is as old as human history itself.
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