Read The Mediterranean Slow Cooker Cookbook Online
Authors: Diane Phillips
The Mediterranean Slow Cooker Cookbook (15 page)
Using tongs, remove the chicken from the slow cooker, arrange on a cutting board, and cover with foil. Allow the chicken to rest for 5 minutes. Cut each chicken breast half on the diagonal into three pieces, and serve in a pool of the Lemon-Dill Sauce.
Lemon-Dill Sauce
MAKES ABOUT 3 CUPS
This is a great all-purpose sauce, reminiscent of hollandaise, but it can be made ahead of time. It’s terrific with chicken, seafood, or vegetables.
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups/360 ml chicken broth (see Slow Cooker Savvy)
1 cup/240 ml heavy cream
Grated zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup/15 g chopped fresh dill
Salt and freshly ground black pepper (optional)
In a medium saucepan, melt the butter over medium heat, and whisk in the flour. Cook, whisking constantly, and when white bubbles form on the surface, cook for another 2 to 3 minutes, still whisking. Gradually add the broth, whisking until it comes to a boil and the mixture is smooth and thickened.
Stir in the cream, lemon zest and juice, and dill. Season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate for up to 4 days. Gently reheat over low heat before serving.
SLOW COOKER SAVVY
If you would like to use the pan juices from the main recipe, strain 1½ cups of the juices into a measuring cup and substitute them for the chicken broth.
A one-hour slow cooker dinner is my kind of food! The chicken is bathed in a buttery sauce that is fragrant with lemon, garlic, and capers. It makes a great change of pace from ordinary grilled or roasted chicken. The zesty sauce is the perfect complement for a cheesy starch, such as fettucine Alfredo or risotto. Why make it in the slow cooker, you might ask. The slow cooker keeps the chicken moist and tender, which is more difficult to achieve if you cook chicken piccata in a skillet.
SERVES 6 TO 8
8 boneless, skinless chicken breast halves, tenders removed
Slow Cooker Savvy
1 cup/130 g all-purpose flour
Salt
Freshly ground black pepper
4 tablespoons/55 g unsalted butter
½ cup/120 ml extra-virgin olive oil
8 garlic cloves, minced
⅔ cup/165 ml fresh lemon juice
Grated zest of 1 lemon
½ cup/120 ml chicken broth
1 tsp sweet paprika
1 cup/100 g capers packed in brine, drained
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over the breast, and pound with a meat pounder, flat-bottom wine bottle, or rolling pin to an even thickness, about ½ in/12 mm. Repeat with the remaining chicken.
On a dinner plate, or in a large, shallow dish, combine the flour, 1 tsp salt, and ½ tsp pepper. In a large skillet, over medium-high heat, melt the butter with the olive oil. Dredge the chicken in the flour, and sauté on each side, until it turns white. Transfer the chicken to the insert of a 5-to 7-quart/4.5- to 6.5-L slow cooker as it is cooked. Add the garlic, lemon juice and zest, broth, paprika, and capers to the butter and oil in the skillet. Cook for 2 minutes, and then pour the mixture into the slow cooker. Cover and cook on high for 1 hour, or on low for 2 hours, until the chicken is cooked through.
Carefully remove the chicken from the slow cooker using tongs, arrange on a serving platter, and cover with aluminum foil. Pour the sauce into a saucepan, and bring to a boil. Taste for seasoning and add salt or pepper if necessary. Pour some of the sauce over the chicken and serve, passing the remaining sauce on the side.
This tagine takes advantage of dried fruit for its flavors: The combination of apricots and dates gives a nice balance of sweet and tart, enhanced by the ginger and cinnamon in the rich sauce. Instead of the couscous, you can also serve this over fragrant basmati pilaf.
SERVES 6
One 4-lb/1.8-kg duck, cut into serving pieces or quarters
1½ tsp salt
1 tsp freshly ground black pepper
4 tbsp/60 ml extra-virgin olive oil
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of saffron threads, crushed in the palm of you hand
1 cup/240 ml chicken broth
1 cup/240 ml beef broth
1 cup/170 g pitted dates, quartered
1 cup/170 g dried apricots, quartered
¼ cup/15 g finely chopped fresh cilantro
Couscous
, for serving
Sprinkle the duck pieces evenly with the salt and pepper, rubbing them into the duck. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat and brown the duck, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Add the remaining 2 tbsp olive oil to the skillet and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes. Pour in the chicken broth, bring to a boil, and scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker, and add the beef broth, dates, and apricots. Cover and cook on low for 6 to 7 hours, until the duck is tender.
Using tongs or a large spatula, transfer the duck to a serving platter and cover with aluminum foil. Skim off any excess fat from the sauce, stir in the cilantro, and return the duck to the cooker. Serve with couscous.
The prize of the Périgord region of southwestern France, duck confit is slowcooked in duck fat and preserved in the same fat. The preparation is sometimes a laborious process for the home cook, but the slow cooker takes care of the work, so you can enjoy the day. The duck can be removed from the fat and shredded to use in salads and other dishes. My favorite way to prepare it is to roast the confit briefly in a hot oven, which yields crispy skin (my favorite part!) and tender meat. Serve the duck with Sarlat potatoes, which are fried in duck fat!
SERVES 6
6 duck legs (about 3 lb/1.4 kg total)
4 garlic cloves, minced
2 tbsp salt
2 tsp freshly ground black pepper
1 tbsp herbes de Provence
Slow Cooker Savvy
3 lb/1.4 kg duck fat (see Slow Cooker Savvy)
Rinse the duck legs in cold water and pat dry. In a small bowl, mix together the garlic, salt, pepper, and herbes de Provence to make a paste and rub half of the mixture into the duck. Cover the duck legs and the remaining rub and refrigerate overnight.
Melt the duck fat in the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker on low and stir in the remaining rub. Rinse the duck legs in cold water, pat dry, and add to the fat. Cook on low for 6 to 8 hours, until the duck is cooked through and tender.
Carefully transfer the duck legs to a platter, and cover with aluminum foil. Allow the fat to cool slightly, and strain through cheesecloth into a large airtight container. Submerge the duck legs in the fat and let cool. Refrigerate until the fat congeals, or up to 1 month.
To warm the confit and crisp the skin, preheat the oven to 400°F/200°C/gas 6. Remove the legs from the fat, scraping any excess back into the container. Place the legs on a rack in a roasting pan, and bake for 15 to 20 minutes, until the skin is crispy. If the skin still isn’t crisped to your liking, run it under the broiler for 5 to 7 minutes. Serve immedaitely.
SLOW COOKER SAVVY
Duck is becoming more readily available in markets, but if you are having a hard time finding duck or duck fat, D’Artagnan sells high-quality duck fat and ducks online
Resources
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Duck confit should be cooked only on low and only in a good-quality slow cooker. Inexpensive slow cookers run hotter and will burn the fat, giving it a rancid odor and flavor. The fat should only bubble around the edges of the pan, and not be at a rolling boil.
Cassoulet is a hearty winter dish from the southwestern region of France. There is much discussion about the ingredients necessary for a proper cassoulet, but the flavors depend on the cook and the region in which it’s prepared. In the Languedoc area of Castelnaudary, cassoulet is a pig fest, featuring sausages, pork, and ham, as well large white beans. Here, I’ve called for duck legs for an added dimension of flavor. It’s a grand recipe to make in the slow cooker, a delicious one-pot party dish to serve when it’s cold outside. You will need a 6- to 7-qt/5.5- to 6.5-L slow cooker for this meal. Start this dish the night before so the beans have time to cook.
SERVES 6 TO 8
1 lb/455 g dried large white beans
6 tbsp/90 ml extra-virgin olive oil
8 strips thick-cut bacon, cut into 1-in/2.5-cm pieces
1½ lb/680 g kielbasa (smoked Polish sausage), cut into rounds
2½ lb/1.2 kg pork shoulder, excess fat trimmed, and cut into 1-in/2.5-cm pieces
4 duck legs, skin and any excess fat removed
2 large onions, finely chopped
6 garlic cloves, minced
4 sprigs fresh thyme
2 bay leaves
One 28- to 32-oz/800- to 910-g can chopped tomatoes, with their juice
1½ cups/360 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
4 cups/960 ml chicken broth
2 cups/480 ml beef broth
¼ cup/60 ml demi-glace or soup base
1½ cups/85 g fresh bread crumbs
½ cup/60 g finely grated Parmigiano-Reggiano cheese
½ cup/30 g finely chopped fresh flat-leaf parsley
Salt (optional)
Freshly ground black pepper (optional)
In a colander, rinse the beans in cold water, picking them over and discarding any broken beans, stones, or dirt. Put the beans in a large bowl and add enough water to cover by at least 2 in/5 cm. Cover with plastic wrap and allow to soak overnight. When ready to use, rinse the beans thoroughly and set aside.
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat, and sauté the bacon until it is crisp. Transfer to the insert of a 6- to 7-qt/5.5- to 6.5-L slow cooker. Add the sausage to the skillet and render some of its fat, transferring it to the insert of the slow cooker when browned. Brown the pork shoulder in the skillet, a few pieces at a time, transferring them to the slow cooker when done. Brown the duck legs on all sides, and add to the slow cooker. Turn the slow cooker to low and cover.
In the same skillet, sauté the onions, two-thirds of the garlic, the thyme, and bay leaves for 5 minutes, or until the onions become softened. Add the tomatoes and wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker, and slowly pour in the broths and demi-glace. Distribute the beans evenly throughout the cassoulet. Cover and cook on low for 12 to 14 hours.