I made this tonight and thought I would post it as our first recipe. One of my favorites! This comes from Not Your Mothers Slow Cooker Cookbook, a gift from my mom several years ago. Of course I made some changes… like the cream. I just don’t do well with a cream, chicken, crockpot combo. I always take the skin off chicken in the slow cooker, but the recipe says to leave it on. I also have used white cooking wine, which works great too. However, you can always look up the un-abridged version and make your own changes, which I think is the best kind of recipe. Serve over rice or couscous with a side salad. Makes great lunches for the next day! Give it a shot and let me know what you think!
Chicken with Golden Raisins
About ¼ cup flour
6 chicken thighs
2 Tbsp. unsalted butter
1/2 full bodied wine
1 tsp. salt
pinch of black pepper
¼ cup golden raisins
1/4 heavy cream
Place each piece of chicken in flour to coat both sides. Melt the butter in a skillet over medium-high heat. When the butter foams, place the chicken in the skillet and cook until deep golden brown, about 5-7 minutes per side. Transfer the chicken to the slow cooker. Add the wine to the pan, bring to a boil, and cook, scraping any brown bits stuck to the pan. Pour over the chicken and season with salt and pepper. Cover and cook on LOW for 4 hours. Add the raisins and cook on HIGH for one more hour. Serve chicken hot with raisins and sauce.
Sounds delicious! I have to admit the last time I bought golden raisins it was for a different sort of recipe. My mom said that eating 7-10 golden raisins soaked in gin was supposed to help with joint pain. I tried it for awhile - had my little container of raisins soaking in gin - counting out ten each morning (why bother with seven?)- but somehow putting a few of those plump, gin infused raisins on my bran cereal in the morning just didn't cut it. The raisins are gone now - just cooked into hot cereal, which was much more palatable. I still have the gin. Maybe just a shot or two of straight gin would work for the muscles and joints - but I am going to pass. I will, however, buy some more golden raisins and try THIS recipe!
ReplyDeleteThis really does look yummy. I love crock pot (old fashioned word I guess)...slow cooker recipes. Were you really up at 3:49 to post this delicious recipe?
ReplyDeleteIs there a difference in taste of golden raisins to black ones or is it aesthetic? I have several raisins in my larder. My dear husband does our Sams shopping and do you know how many raisins come in two big bags full? Well, let me tell you. It makes a lot of colon blow (our special oatmeal based breakfast food) ...I'll post the recipe so you will know what I'm talking about.
Mom, I can not picture you with gin in your house :)
ReplyDeleteYes, Cindy we we up late yesterday. Probably too late...... It doesn't matter which raisin you use, I have made it with both. I think the golden raisin is much more mild, but they are both good. You should make Colon Blow bulk and sell it at the Farmers Market :) I would love to see the reaction on bystander's faces :) So funny!