It’s All Greek To Me
Now I’m sure that this is not an old Greek family recipe, lovingly passed down from one generation to the next. And it’s probably not one you’ll ever find on the menu in a Greek restaurant, but it should be. I would totally order it all the time.
Farmer Paul’s new job has him working the swing shift which means he leaves for work about 1 hour after I get home. Crappy timing if I’m going to insist on still having a family dinner. But, the good news is that we’re done with dinner so much earlier that I can spend my evenings getting ready for tomorrow’s dinner. (OK, maybe not such good news!) And luckily I’ve got capable children and a helpful mother who get things going before I walk in the door.
When I pulled these chicken leg quarters out of the freezer, I intended to cook them teriyaki, but when it came time to assemble in the crock pot this morning, I just wasn’t in a teriyaki state of mind. A quick internet search, and I found this recipe (I modified it a bit from the original.) It took about 20 minutes this morning to throw it all in the crock pot before I left for work. When the boys came home, they switched the crock pot off and by the time I walked in the door, I just had to do a couple of side dish things and dinner was set!
This is definitely going in my recipe rotation. Everyone, except Ryan, loved it. But he doesn’t like much lately…except grilled cheese. I’ll give credit to Farmer Paul and the junior farmers of the family for the great chicken I had to start with, but as for the recipe execution, the credit is mine…all mine!
Greek Crock Pot Chicken
8 bone-in chicken legs and/or thighs
2 Tablespoons olive oil
4 large carrots, cut in 1″ pieces
1 large onion, cut in 8 pieces
1/4 cup crushed tomatoes (you could use tomato paste if you had it.)
1/2 c dry sherry
2 tablespoons fresh lemon juice (c’mon! buy a real lemon! don’t use the bottled fake stuff)
2 teaspoons dried oregano
1 clove garlic, crushed
Brown chicken in a large pan in olive oil, turning to brown all sides. Place chicken in crock pot.
Dump remaining ingredients in crock pot. Stir to combine.
Cook on low for 6 – 6 1/2 hours.
I served this with orzo pasta that I tossed with butter, lemon juice, oregano, salt & pepper. The juice from the chicken, drizzled over the orzo was perfect. It was good. Very, very good.
Recipes | greengrassliving | 
September 9, 2008 10:05 am
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