MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Chicken Stew With Spinach, Lemon & Feta
 Categories: Poultry, Cheese, Citrus, Greens, Potatoes
      Yield: 6 Servings
 
  1 1/2 lb Chicken thighs; boned,
           - skinned
  1 1/2 lb Yukon gold potatoes;
           - scrubbed,
           - halved lengthwise,
           - sliced in 1" wedges
      8 cl Garlic; smashed,
           - fine chopped
      1    Shallot; fine chopped
      3 c  Chicken broth
      2 tb Extra-virgin olive oil
      1 tb Fresh rosemary; rough
           - chopped, heaping -OR-
  1 1/2 ts Dried rosemary
  1 1/2 ts Dried oregano
  1 1/2 ts Coarse kosher salt; more to
           - taste
    1/2 ts Garlic powder
    3/4 ts Red-pepper flakes
           Black pepper
      1 lg Lemon; juice of (1/4 c)
      8 oz Bunch mature spinach; stems
           - included, chopped -OR-
  1 1/2 c  Frozen spinach
    1/4 c  Dill; up to 1/3 c, rough
           - chopped, lightly packed
           Feta; crumbled, for topping
           Pita chips; crushed,
           - for topping
 
  In a 6 to 8 qt slow cooker, combine the chicken, potatoes, garlic,
  shallot, broth, olive oil, rosemary, oregano, salt, garlic powder,
  red-pepper flakes, and several generous grinds of black pepper. Add
  about half the lemon juice. Cover and cook on low until the chicken
  and potatoes are tender, about 4 hours.
  
  About 10 minutes before serving, with the slow cooker still on low,
  add the spinach and dill. Before serving, taste and add some or all
  of the remaining lemon juice, as well as more salt and pepper, if
  desired. Break the chicken thighs up into chunks by pressing the
  meat against the side of the slow cooker with a spatula or spoon.
  Serve in bowls topped with feta and crushed pita chips.
  
  Recipe by Sarah DiGregorio
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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