OK, the name is a bit of a stretch, but my last CSA box arrived last week and in it I received, Parsley, Sage, Rosemary and Thyme. For those of you who are old enough to know who Simon and Garfunkel are, you get the connection...for the rest of you, google it!
It started as a cold, dark, rainy day, so I thought a crock pot meal was in order. As I type this up it has become a beautiful fall day, but the dish should be fabulous anyway!
Ingredients
8 bone-in, skinned chicken thighs
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
Juice of one lemon
olive oil or butter for browning chicken
Flour for dregging
2 T flour
2-3 cups chicken broth
Fresh Parsley, Sage, Rosemary and Thyme(2-3 T parsley, 2-3t of the rest) chopped
Dreg chicken in flour seasoned with salt and pepper and brown on stove top. Transfer to a crock pot. Sauté the onion, celery and carrots in same pan you browned the chicken in until wilted and almost caramelized. Add minced garlic and the fresh herbs and cook 1-2 minutes. Add lemon juice, then sprinkle vegetables with 2 T flour and cook until thickened. Add the chicken broth slowly...the finished product should be thinner than a gravy but thicker than plain chicken broth. Pour mixture over chicken in crock pot and cook on low for 3-4 hours. Serve with noodles, rice or mashed potatoes.
I served this with mashed CSA potatoes and broccoli and brussel sprouts from the box as well...it was delicious! Very much a comfort food meal, but tasty and rib-stickin' good!
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