Lemons and Chicken

      I know it is practically a crime to cook indoors during this gorgeous summer weather but...well... I just couldn't help myself! I bought an organic chicken at the outdoor Farmer's Market and wanted to use my crock pot to create a tender juicy dish that I could enjoy over a few days. Juice or sauce always keeps chicken moist and it preserves the great flavor as well.

      I still have the wonderful lemon, olive, Mediterranean sensation in my mouth. And yum – what a taste! The recipe is not exact so when you make it, you will want to end up with a mixture of oil, lemon juice and perhaps some water to bring the liquid about 1/3 way up the chicken, more or less. If you think you want more liquid, add some more water. Remember, as the chicken cooks, even more liquid will accumulate which will be quite scrumptious as a sauce over rice (or even noodles or potatoes if you like).

      This can be served with steamed or sauteed green beans. I do hope you enjoy these dishes as much as I do.

LEMON CHICKEN with Rice

One whole chicken about 3 lbs

(recommend: organic, young chicken)

One can of ripe green or black olives

(green ones are the best - get from the health food store)

Juice of 2 lemons then cut the juiced lemons into quarters

One medium yellow onion sliced in 1/4” rings

Garlic cloves, whole, about 6-8

1 tsp. Oregano

2 Bay Leaves

Salt and Pepper

¼ - ½ C Olive Oil

Water about ¼ cup as needed

Serve with rice

1. 
   
   
   
   Rinse the whole chicken and put into crock pot.
2. 
   
   
   
   Add the lemon juice and olive oil then add water as needed.
3. 
   
   
   
   Sprinkle chicken with dry spices, add the lemon rinds, onion, olives garlic cloves and onion.
4. 
   
   
   
   Turn crock pot on High for about ¾ hour then to Low for about 3-4 hours until chicken is tender and falling off the bone. You should be able to cut it with a spoon.
5. 
   
   
   
   Serve with rice
6. 
   
   
   
   ENJOY!

SAUTEED GREEN BEANS
½ pound green beans
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 shallots chopped
Salt and Pepper to taste

1. Blanch the string beans in a large pot of boiling salted water for 2-3 minutes until the beans are tender but still firm.
   
2. Drain the beans immediately and immerse them in a bowl of ice water.
   
3. Dry beans on paper towels and set aside.
   
4. Heat the butter and oil in a large pan and sauté the shallots on medium heat for about 10 minutes, stirring occasionally, until lightly browned.
   
5. Drain the beans and add to shallots. Season with salt and pepper. Toss well and heat only until beans are nice and warm.
   

ENJOY!