Amarante
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 Wed, Jul 27 2022, 1:14 pm
This was a good dish to start in the morning - especially since you don't have to heat up the kitchen but instructions also include cooking in the oven
Grandma Debby Neumark’s Honey-Dijon Chicken
Excerpt From: Liz Neumark - Sylvia's Table
Grandma Debby remembers that Sylvia always enjoyed chicken soup. This dish incorporates the principal elements of a good soup—chicken and vegetables—with Provençal seasonings to make a substantial main course for our whole family, a large group. And this kind of make-ahead dish gives Mom time to decorate the chandelier that hangs over the dining room table and to be with us.
SERVES 4 TO 6
2 pounds boneless chicken breasts, not pounded
4 large red potatoes, quartered
1 medium butternut squash, peeled, seeded, and cubed (2 cups)
3 leeks, white parts and about 1 inch of green, well washed, and roughly chopped
2 garlic cloves, chopped
Handful of dried cranberries
1 cup chicken stock, homemade or good-quality store bought
¼ cup honey
3 tablespoons Dijon mustard
2 teaspoons herbes de Provence
1 bay leaf
Place the chicken on the bottom of a 6-quart slow cooker.
Add the potatoes, squash, leeks, garlic, and cranberries, layering each ingredient over the chicken. Whisk together the stock, honey, mustard, and herbs and pour the mixture into the cooker. Place the bay leaf on top and cover.
Cook on low for 6 to 7 hours, until the chicken is tender.
Chicken thighs can be combined with the breasts or substituted.
A slow cooker is a versatile piece of equipment, and, with the recommended adjustments, can be used for many recipes. If you do not have a slow cooker, this can be made in a heavy 6-quart covered casserole or Dutch oven. Brown the chicken in a bit of olive oil, and proceed as above. Bring the stock just to a simmer and place the casserole in a preheated 350-degree oven until the vegetables are tender when pierced with a fork, 1 to 1¼ hours.
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