Chicken Piccata is one of my husband’s favorite, favorite dishes of all time. When I first made it in the crock pot, I was delighted to find out that my kids love it too. This one is going into our family “keeper” file.
This incredibly delicious version of Chicken Piccata lets you do all the work ahead of time, so you can just dish it up and serve for family dinner in a snap. Serve with noodles and a green vegetable!
3 lbs boneless, skinless chicken thighs
½ cup flour
Salt and pepper to taste
¼ cup olive oil
¼ cup white wine
½ cup chicken stock
¼ cup lemon juice
1 3.5 oz jar of capers, drained
2 Tbsps dried parsley (or ⅓ cup chopped fresh)
Put the olive oil in a large skillet and heat over medium high heat.
Mix the flour with the salt and pepper. Unroll the boneless thighs, and and dredge them in the flour mixture.
Brown the chicken pieces in the olive oil. This doesn't take long as you don't need to cook them all the way through, just brown the outsides nicely, then remove them to the crock pot. Maybe 2 minutes a side, but it depends on how hot your pan is.
Combine the remaining ingredients and pour them over the chicken pieces.
Cook 4-6 hours on low.
If you wish, garnish the chicken with a little chopped fresh parsley when you serve.
I know ¼ cup of oil sounds like a lot for a modern recipe. But nothing chaps my nose like seeing "1 TBSP" of oil in a recipe and then finding out that there is NO WAY that is going to get the job done. I have been unable to brown this much chicken in less oil. If you are concerned about that, just skip that step. It gives the outside an extra delicious brownness, but the finished dish will still be good regardless. If you need to make this ahead, just freeze the browned chicken in a ziplock bag. You can thaw completely and cook 4-6 hours on low, or do it frozen for 6-8 hours.
We are on a major winning streak around here. What are we winning? The war against kid food, that’s what. Here’s our latest victory. My five year old doesn’t like sauce. But he consented to dunk his noodles in this, and actually liked the meatball, too. If you’ve never made meatballs, don’t worry, it’s easy. If you’re short on time, try it with a package of those frozen, ready to cook meatballs. These are better, but a Mom’s gotta do what a Mom’s gotta do.
28 ounce jar of tomato sauce (or crushed tomatoes, if you'd rather. I like the tomato and basil.)
½ cup white wine
4 cloves garlic, minced (or more, to taste.)
Combine turkey, spices, and egg as you would for meatloaf. (Around here, that's by kid powered potato masher.)
Spray a large skillet with no-stick spray (I use olive oil in a refillable pump) and heat over medium-high heat.
Use an ice cream scoop to portion the meatball mixture into meatballs. Form into a ball with wet hands. (Mom says this helps them brown better!)
Brown each meatball in the skillet, turning to brown on all sides. If the skillet is hot, this will go quickly.
Transfer to the crock pot. Add the sauce, wine, and garlic.
Cover and cook on low setting for 6-8 hours.
I know, I know. I hate crockpot recipes that say you need to brown things first. But if you skip it, your meatballs will stick together. Sorry, mamas. But you can do a big, double batch and freeze half the meatballs for next time! My mother says she doubles hers every time. Saves on cleanup!
OR how to salvage your eMeals recipe after a well-known, popular grocery delivery service brings you such badly damaged zucchini that you can’t make grilled stuffed zucchini boats after all. (Yes, we have huge, giant, first world problems. It weighs heavily on us.)
This was not Plan A, but it was delicious and we’ll be having it again.
1¼ lb Sweet Italian Sausage (I used links, but ground is fine)
5 zucchini, washed and sliced (really it was about 4.5. I started with six.)
1 28 oz jar of tomato sauce
1 small onion, sliced
1½ cups frozen corn kernels
3 large garlic cloves, pressed
¾ cup grated parmesan cheese (or low fat mozzarella, if you prefer.)
Preheat your oven to 400 degrees.
In a large casserole dish, layer your ingredients as follows: Sausage, zucchini, corn, onion and garlic, tomato sauce, cheese.
Bake, covered, at 400 for 45 minutes.
Remove cover and bake 15 minutes more until sauce is bubbly and cheese is browned.
This casserole was rather wet. It teetered on the line of becoming a stew. If you'd like yours not to be so wet, use 2 14 oz cans of diced tomatoes and drain them before you add them instead of using the tomato sauce!
One of my favorite time and money savers is to “soup up” jarred pasta sauce! Nothing could be quicker or easier. Usually your time from pantry to table is 15-30 minutes! Here are two of my family’s favorite “souped up” pasta dishes. (Find the other here.)