|Caesar Chicken with Veggies|
Note: I purchased a whole, cut up chicken and put the rest in a freezer bag for another meal.
2 Bone-in (split) chicken breast halves, skin removed
1/4 cup Self-rising Flour
1 tablespoon Grill Seasoning for Chicken
1/2 medium sweet Onion, sliced
2 stalks Celery, sliced
2 tablespoons Olive Oil, divided
1 tablespoon butter
2 Chicken Livers (optional)
1/2 teaspoon Anchovy Paste
1 or 2 dashes Crushed Red Pepper
1 clove Garlic, minced
Juice of 1/2 Lemon, lemon half reserved and sliced
1/4 cup dry White Wine
1/2 cup Low Sodium Chicken Broth
1 dried Bay leaf (optional)
1/2 cup sliced Mushrooms (optional)
1 cup Frozen Pearl Onions (optional)
1 cup Frozen Whole Baby Carrots (optional)
Fresh Chives for garnish
Dredge chicken in flour seasoned with the grill seasoning. Set aside.
Heat a large non-stick skillet. Add one tablespoon of the olive oil and the butter. Once butter is melted add the chicken livers (if using), anchovy paste and crushed red pepper. Sauté for two minutes.
Add remaining olive oil to pan. Add Chicken. Brown on both sides, about 2 - 3 minute per side.
Meanwhile, layer the onions and the celery in the bottom of the slow cooker. Turn the slow cooker to low to begin warming.
Add the slightly warm, browned chicken to the warmed slow cooker.
Add garlic to pan. Sauté for one more minute, being careful not to burn garlic. Deglaze pan with lemon juice and white wine, scraping the browned bits from the bottom of the pan.
Pour sauce over chicken in crock pot.
Add broth to crock pot along with bay leaf, if using. Top the chicken with lemon slices.
Cover and cook on low heat for 7 - 8 hours.
During the last hour, you can add fresh sliced mushrooms, frozen pearl onions and frozen carrots if you like. Or mix it up and add whatever vegetables you like. (Adjust cooking time depending on the vegetable).
Top with Fresh Chives
Suggestion: Serve over cooked rice with peas.