Happy Wednesday Foodies! I am back after a small hiatus. I will spare you the details of my illness, but I started feeling sick Sunday morning. Today I feel one thousand times better, but I still have a minor problem with isolated pain, which is enough to scare me. I’m hulled up in the bedroom with some hot tea, lemonade and my computer a television. I should be fine. And it doesn’t hurt that I have Pippy sitting with me. He’s a great companion. I hope the pain goes away, because I do not want it to become more a problem.
While I tried to pop in and see what was going on, I feel like I missed a ton of stuff on Monday and Tuesday. A year ago I never thought I would be addicted to my blog and to my blog-related facebook page. I feel guilty when I am not interacting with all of you, not updating you, not providing you with new recipes, and not responding to you all! I miss you all. It’s true!
Unfortunately, I do have things I have to take care of today while I’m trying to remain comfortable so this post has to be short and sweet. Nick bought me a couple of new cookbooks a few weeks ago. I was so excited. I started putting the books to good use. However, I did have some limitations – we had not gone to the grocery store and I did not feel like going, so I had to find something that I could make with the ingredients I had in the house. I hit the jackpot with this Provencal Lemon and Olive Chicken recipe. Wondering why I hit the jackpot? Well, I will tell you. A few weeks ago I was totally on this olive kick, to the point where I would walk by the fridge and eat a handful of olives. This recipe was perfect for me, so I thought.
Serving Size: 1/5th of the chicken + ¼ cup cooked rice
Carbohydrates: 18.5 g
Fiber: .5 g
Protein: 45.7 g
Here is what you will need:
Recipe Adapted from Crock Pot: The Oringial Slow Cooker
- 2 chicken breasts
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 lemon, thinly sliced and seeds removed
- 1 cup pitted green olives
- 1 tablespoon olive brine from jar
- 2 teaspoons herbes de Provence; I did not have this or the combination of the spices to make this exactly. So I used ¼ teaspoon each of rosemary, thyme, oregano, and basil.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 to 1 ½ cups chicken broth
- Place onion powder in the bottom of the crock pot
- Arrange chicken over the onion powder
- Place lemon slices on the chicken
- Add olives, brine, herbs, garlic powder, bay leaf, salt, and pepper
- Slowly pour in chicken broth
- Cover and cook on low for 5 to 6 hours or on high for 3 to 3 ½ hours, or until chicken is tender
I served this chicken with some rice and it was pretty tasty. However, if I make this again I would not eat the cooked olives. I think it’s important to include the olives during the cooking process because the olives add some extra delicious flavor to the broth and the chicken. Since I love olives so much, I thought that I would love the cooked ones. I was totally wrong.
Other than that, this recipe was a total hit! I hope you give it a try!
Until Next Time,