Sunday, January 17, 2010

Chicken and Thyme over Pasta

Chicken and ThymeIf it's one thing I've learned over the years it's that slow cookers are my friends. There's nothing like coming home to the wonderful aromas that can be yours with only a few ingredients and a little forethought (of course that forethought part seems to be the hardest thing with me--you wouldn't believe how many times I have to flash cook something because I forgot to stick it in six-to-eight hours before dinnertime).

But this recipe sounded so good and was so perfect for a snowy winter day I made sure I was on the ball and it all paid off. Soft, tender chicken with a bit of spice. Sundried tomatoes (the best kind) and lovely mushrooms--it made me very happy.

You might notice from the photo, though that it's piled on top of macaroni. Yes we're classy but somehow the rotini got lost between the checkout stand and the kitchen shelf. Have you ever had that happen, where you know you bought something, it's on the receipt but then you can't find it? I tore the car apart looking for the box but couldn't find it so we went with macaroni underneath. Oh well--it still tasted wonderful.

3 cups sliced crimini mushrooms
1 medium onion, chopped
1/2 cup chopped carrot
1 jar sundried tomato pieces packed in oil
1 cup chicken broth
3 tablespoons red wine vinegar
3 tablespoons quick-cooking tapioca
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon minced garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
3 pounds boneless, skinless chicken thighs
4 1/2 cups hot cooked rotini, fettucine or hot cooked rice
3/4 cup crumbled goat cheese

1. In a large slow cooker mix mushrooms, onion, carrot, and sundried tomatoes with oil. Stir in broth and vinegar, sprinkle with tapioca, thyme, basil, garlic, salt and pepper. Place chicken pieces on top.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices over it all and top with crumbled cheese.

Sponsored by Polkadot Peacock for children's bedding.


Peruby said...

I got somebody's little jar of peanut butter one time. I can imagine them getting home and saying "I KNOW I bought peanut butter, but where is it?"

At least it was my brand. But, I would never buy a little jar - it's the big jars for me.

This recipe sure looks yummy.

Stephanie Frieze said...

I love my crock-pot, one of the better innovations from the late '60s and early '70s. Ours has been used for everything from oatmeal to soups and stews and is almost like having a wife for a working woman! This looks yummy and I'm going right out and get the rotini. Actually, we may have some. The only thing I don't think I have in the cupboard are the sun dried tomoatoes, but I'll make sure they make it into the car and house. I know exactly what you mean. I think gremlins take things, sometimes putting them in odd places.

Michelle said...

Oh, this looks wonderful. I'm definitely going to be trying this recipe this weekend! Thanks for sharing!

Daisy said...

This sounds delicious! I need to replant my thyme; it didn't survive the transition from deck to living room window. Just not enough sun, I guess.

Danise Delights said...

Hi Michelle!
I found your blog for the first time from the guest post you wrote on the Veleteen Mind... Your heart captured my attention and now I've added your blog to my blogroll and I have become a faithful reader.

I downloaded and I am currently reading your "Blogging in Pink" e book. I started my blog a little over 2 months ago, your book is a great resource and quite fun to read, I might add. :)

Blessings ~

Bee said...

I've got to try this soon. It looks dellicious, even on macaroni and it has goat cheese! Goat cheese and sundried tomatoes. How could it be bad?!

Lori said...

Yet another delicious looking recipe calling for goat cheese. Pardon me while I go find a goat...

Praise and Coffee said...

Looks fabulous! Thanks for the recipe!

Mark Wertman said...

Being a teacher, and having no time, I'll give it a try. It's always good to learn new things.

Don McNeill said...

This sounds delicious. I think I even have everything in teh house already to make this. "Honey tomorrow night I am cooking dinner!"

Gray Matters said...

Looks delicious - I'll be adding to a future menu plan. My kids love chicken thighs - it's all the other stuff I've got to get them to try.

Lisa said...

I'm totally making this tomorrow!

Kristin Rae said...

This looks great! Thanks for the recipe!

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Melissa B. said...

Looks like a recipe I'll be trying sometime soon. My eldest has been cooking for us while home on break, and now she's Mommy's back to the kitchen!

Melissa said...

Eating this as I type (minus the fungus of course).....Delicious! I used a little extra broth and I'm glad I did to get some more sauce. Next time might add in some crushed red pepper to give it a bit of a kick.

I paired it with some freshly made Sun Dried Tomato and Parmesan Cheese bread from the Artisan Bread in 5 Minutes a Day book.

Thanks for sharing!

midwest mama said...

This sounds so yummy...but I don't think I can sneak the 'shrooms and goat cheese past my picky eater. Maybe I'll just give her a peanut butter and jelly sandwich instead.