Monday, May 14, 2018

Balsamic Chicken with Capers


I've been experimenting with Mediterranean cooking and recently ordered The Mediterranean Slow Cooker by Michele Scicolone. I love this book! Here's a healthy recipe I made last week and served with rice and a salad. It's really delicious and Hubby gave it two thumbs up. Did I mention that it's really easy to make? That's my favorite part. Enjoy!

Balsamic Chicken with Capers

1/2 cup balsamic vinegar
2 T Dijon Mustard
2 large cloves of garlic, finely chopped (I used 1 t garlic powder)
1 T chopped fresh rosemary (I used 1 t dried rosemary)
2 T drained capers, chopped
Salt and freshly ground pepper (I used 1 t of each)
4 pounds of bone-in chicken breasts, legs and thighs (I used 3 lbs of boneless, skinless thighs)

Spray the insert of a large slow cooke rwith non-stick cooking spray.

In a medium bowl, whisk together the vinegar, mustard, garlic, rosemary, capers, 1/2 t salt and pepper to taste. Dip the chicken pieces into the mixture, turning to coat on all sides. Place the chicken in the cooker and pour on any remaining sauce.

Cover and cook on low 4-6 hours, or until the chicken is very tender and coming away from the bone.  Serve hot.

Do you like Mediterranean food? Thanks for  visiting and have a great week!

2 comments:

Norma Beishir said...

Oh, this looks good! I might try it very soon.

Maria McKenzie said...

And it's soooo easy!