So this is totally random, but Michael and I took the train from Naples to Florence, and on our leg from Naples to Rome, had lunch in the dining car. The trains there are so nice! Well, we ordered a caprese salad, and as it was a day we were taking a break from carbs, the lemon chicken as well. We were shocked when it was seriously one of the most delicious meals we had during the trip. The chicken was amazing! So I knew I had to try and recreate. My version below didn’t come out quite as lemony as I would have liked, but it was still very yummy. I think next time I will add a little more lemon zest and see if that works.

Ingredients

6-8 chicken thighs (I get the value packs of Organic chicken thighs from Whole Foods, and these really helps keep costs lower, but you can use breasts too)

Parsley for garnish optional (didn’t have this, but think it would make it look pretty)

Then I modified this recipe from Emeril to use as the sauce – I suggest making this the night before and then just throwing in the crock pot the next morning.

  • 1 cup dry white wine
  • 3 lemons, juice from 3, zest from 1 (although as stated, I would probably use zest of 2 next time)
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots (I didn’t have these so didn’t use, but imagine they would add nice flavor)
  • 1 teaspoon salt
  • A dash of ground pepper
  • 1 dash Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 stick of butter (I didn’t want the butter to be overwhelming so used less than Emeril)

Directions

1. In a skillet over high heat add wine, juice of lemons and lemon zest, garlic, and shallots. Heat for about 3 minutes.

2. Stir in salt, pepper and Worcestershire sauce and cook another 3 minutes or so, then add cream and cook another minute

3. Turn heat down to low and add butter to pan, a tablespoon at a time whisking in as you go – remove from heat and keep whisking until butter is incorporated

4. Now, if you are smarter than I am you will put your chicken in a glass baking dish or something, then pour the sauce over it and marinate overnight. (note here, I had already put my chicken in a ziploc bag so waited for my sauce to cool some, and then added it to chicken there)  I’m sure this would be fine just made in the morning and then poured directly over the chicken in the crock pot as well.

5. In the morning just throw into crock pot, then, if you don’t have a crock pot with a timer, just leave all day on low. If you do have a timer, mine turned out well with 6 hours on low.

Now, thinking back, I think this actually would have been a good one pot meal, and next time I will add some veggies, maybe some  onions and then squash and/or broccoli to the pot as well. But all I had on hand was frozen broccoli, so put it in a dish, added some salt and pepper, as well as some of the sauce from the crock pot, and microwaved for 8 minutes, stirring in the middle. Came out great!

Enjoy!