fbpx

Recipe by Brynie Greisman

Succulent Chicken with Broccoli

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

4 Hours, 10 Minutes
Diets

I’m always looking for new ways to make chicken, both during the week and on Shabbos. I first created this recipe when I had company (I was brave, but honestly chicken is one of those things you just can’t ruin!). Both the adults and the kids really enjoyed the flavor and how soft and juicy it was. The ingredients all meld together for a fabulous culinary treat.

Ingredients

Succulent Chicken

  • 1 onion, sliced

  • 1 clove garlic, large, minced or 1 cube Gefen Frozen Garlic

  • 6 chicken thighs

  • 1 and 1/2 tablespoons soy sauce

  • 1 and 1/2 tablespoons raspberry jam

  • 2 tablespoons Alfasi Cabernet Sauvignon or other semi-dry or dry red wine

  • salt and pepper, to taste

  • 1 tablespoon lemon-infused olive oil (I used Zeta, but see note)

  • 2 cubes Dorot Gardens Frozen Parsley

  • 1/3 cup water

  • 2–3 cups frozen broccoli florets

Directions

Prepare the Chicken

1.

Turn slow cooker on high. Place onion and garlic on the bottom of the insert.

2.

Clean chicken and pat dry. Place in a single layer on top of onion and garlic.

3.

Combine soy sauce, raspberry jam, wine, and salt and pepper in a small bowl. Smear all over chicken. Add another layer of chicken if necessary. Pour the water around the sides of the chicken.

4.

Drizzle chicken pieces with olive oil. Toss the parsley into the pot. Cover and cook on high for four hours or low for seven to eight hours.

5.

Add broccoli during the last half hour. (It shouldn’t get too soft.) Serve over mashed sweet potatoes, regular potatoes, or rice. Drizzle gravy over everything.

Tips:

I like to baste the chicken two to three times in the middle so it gets extra flavorful. If you won’t be home while it’s cooking, be sure to do this before serving.

Notes:

If you don’t have lemon-infused olive oil, you can substitute one tablespoon olive oil combined with a quarter teaspoon lemon zest or lemon juice.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Succulent Chicken with Broccoli

Please log in to rate

Reviews

Subscribe
Notify of
9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Miri
Miri
4 years ago

Succulent Chocken with Broccoli Can this recipe be made without a slow cooker- in the oven?
Baked for how long?
Thanks

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Miri
4 years ago

Hi- this article explains how to cook crockpot recipes in the oven or stovetop https://www.livestrong.com/article/469882-how-to-convert-crock-pot-cook-time-to-oven-cook-time/

Elisheva Burger
Elisheva Burger
6 years ago

succulent chicken The water in the recipe isn’t in the instructions. Do you use it when you make this?

Question
Mark your comment as a question
Moonymowsischman
Moonymowsischman
Editor
Reply to  Elisheva Burger
6 years ago

Elisheva, thank you for pointing that out! I’m make sure it’s corrected. Add the water to the pot as well. Enjoy!

rifky dee
rifky dee
6 years ago

sounds so good did you ever trying cooking it with the rice?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  rifky dee
6 years ago

Do you mean to add rice to recipe or serve with rice?

soooymouw
soooymouw
Reply to  Cnooymow{shman
6 years ago

i mean to add rice to the recipe… you think that would work?

Cnooymow{shman
Cnooymow{shman
Reply to  soooymouw
6 years ago

It would be trial and error I guess. I think that I would attempt a cup of rice and two cups soup added. But I can’t promise how it would work with all the other ingredients in the recipe.

Uoooyoouwman
Uoooyoouwman
Reply to  Cnooymow{shman
6 years ago

Hey I’m making it now and it’s not browned at all. Should I just broil it in the over? Doesn’t look very appetizing because it’s so white.