What could be nicer than two perfect, juicy-looking breasts in a tangy, savory sauce? Six of them! (If six mouthwatering breasts seems like more than you can handle on your own, invite some friends over.)
Makes 3-6 servings
I like to serve this with a minimal green salad, like maybe Romaine with tomato and herbs. (Holy shit, did I just channel the Barefoot Contessa? WTF? No, no … she would’ve said “fresh herbs from my garden.”) A white wine would go nicely with it, too: a Sauvignon blanc such as Starborough Vineyards’ “Marlborough,” from New Zealand.
One breast is not enough. You’ll need something substantial to go with it. Two breasts and something light on the side (or no side) is good. If you want an even number of servings other than six, just before saucing, cut the chicken into half-inch-thick slices, against the grain. Divide the slices by the number of servings.[1]
Ingredients
Directions
1. Optionally: You can marinate the chicken for anywhere between 30 minutes and 2 hours. Place everything listed above into a Ziploc, manipulate it a bit to distribute the ingredients, lay it in a cake pan, and slide that MOFO into the fridge. Flip the bag every half-hour or so. The resultant change in the finished dish is subtle, but it does allow you spread out the work, if necessary.
2. Place all ingredients in a slow cooker. Cover and cook on low 2 to 3 hours, or until chicken reaches 165˚F at the center.
More Ingredients
More Directions
3. Using a slotted spoon, remove everything to a serving platter and cover with foil. Pour the liquid into a saucepan, straining if desired. Add pepper flakes. In a small bowl or cup, combine 2 tsp water, the Dijon, and the flour, stirring like mad until there are no lumps. Add 1 Tbs saucepan liquid to the flour mixture. Stir, damn you, stir and do not stop until absolutely no lumps remain. Add a second Tbs of pan liquid, and stir until well blended. Add a third Tbs of pan liquid, and stir again until well blended. Whisk the flour mixture into the pan. Turn heat to medium-high, and cook, stirring, until thickened. Off heat. Taste. Add salt, if necessary, and lots of pepper. Pour over chicken.
Wondering what to do with leftover ginger root? Check out this post. It might make you want to buy extra ginger!
Notes:
Slow Cooker Spices Up Fischer’s Sex Life. Me? I suddenly “have time” to “rake leaves.”
In a slow cooking mood? See also:
Fuck Yeah!
Pot Roast!
Kick-Ass Chili
via Smutty Eats
Apparently our new slow cooker doesn’t fuck around.
Hey Jeff! I made Chicken with Cranberries for dinner today. I had a work-from-home day, so I put this together during lunch, and by the time I was ready for dinner it had clicked over into “warm.” Or should I say “war.” Anyway, I loved it, and so did my wife. (Huge bonus point for me, thank you.) I was expecting it to be something like Chinese Orange Chicken, but it really wasn’t. It way more earthy and we loved it like crazy. Seriously! We’re having guests this weekend, and we’re making this!
Awesome! Thanks, man. I think you should’ve gotten more than one point, though! 🙂
I’m not convinced.
Convinced of what? The method or the ingredients? I’m planning to work this out with a stovetop method.