Slow Cooker Meyer Lemon Chicken With Fennel Food

SLOW COOKER MEYER LEMON CHICKEN WITH FENNEL

Steps:

• 1. place first 9 ingredients in crock pot and cook on low for hours.
• 2. Melt butter in pan add panko and coriander. Brown a couple of minutes.
• 3. Remove lemons from crock and discard. Serve chicken mixture over noodles and top with panko

SAUTéED CHICKEN WITH MEYER LEMON

Steps:

• Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
• Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
• Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
• Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.