This is called "Drippy Chicken" because it is a very wet recipe. Most lemon chicken recipes result in a dry chicken that seems to absorb moisture as it struggles down your throat. Not this one. It's wonderfully moist and absolutely melts in your mouth.
One of the reasons is it's cooked in a crockpot. I do so love my slow cooker. Throw in your food in the morning, come home to dinner - no fuss, no worry. Crockpots are a wonderful invention. Every home should have one.
This is loosely based on a delicious Greek recipe from "Jim's Coney Island" back in Tulsa, Oklahoma. If you're ever in Tulsa, stop by one of the best hole-in-the wall restaurants you're ever going to find. It's half coney shop, half Greek food, and 100% delicious.
- 6 boneless, skinless chicken breasts
- Juice from 4 lemons
- 3 medium onions, sliced
- 2 tbsp oregano
- 1 tbsp minced garlic
- 1 cup white wine
- 1 bay leaf
Put everything but the chicken in the crockpot and stir until well mixed Add the chicken, making sure it's well coated in the wet mix.
Cook on Low for 6 hours or high for 4.
When you take off the lid, the chicken will no longer be nice, solid pieces of meat, but instead will have fallen all to pieces. Use a fork to stir briskly until it has the texture of pulled chicken, like the kind you get in BBQ joints. This should produce a very wet mix of tender chicken and onions.
Ladle the wet chicken mix into heavy pita bread for sandwiches or eat alongside fresh green beans (preferably beans cooked with basil and garlic.) Store the chicken in it's juices. It should be good in the fridge for up to 3 days.
Notes:
- DO NOT USE LEMON CONCENTRATE. Your chicken will taste like Lemon Scented Pledge. Honest. Just squeeze 4 lemons.
- Frozen chicken breasts work just fine. Cook them on low for 6+ hours.
- If you absolutely must have intact chicken breasts for presentation purposes, use the same mix, but put it in a baking dish, cover with aluminum foil, and bake in a 350F oven for 45 minutes.
5 comments:
I just did a search for "crock pot chicken kosher" and happened upon this awesome recipe, which I will try tonight. Then I spent another 20 minutes perusing your site and getting more and more excited! (I can't wait to try your Pesach Guiness beef stew next week!) If these recipes taste as good as they read, I'll definitely be back!
Thank you! I hope you like it.
I love feedback. If you make any changes or tweaks, let me know. I love trying variations people come up with.
Saute' some red, yellow and green peppers with onions, and add with the meat to make fajitas. Delicious!
Thank you for sharing this.
Do you put anything in the pita with the chicken?
I also did a search. I have a Greek chicken recipe that has similar ingredients, but has olive oil. I think I might make this with a little less wine or lemon and add some olive oil.
Your link to your new website doesn't work, so I hope you get this message.
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