Devil Chicken

This week I have made all my dinners from scratch.  It is a bit easier now that it is fall.  I love this time of the year.  All the colors from the leaves and the cooler temperatures make it easier for me to move back into my house and focus on cooking meals I love.  This week, this was the dinner that made me love being a mom.  Smiles were on all the faces at the table and the words "this is awesome" came out of my nine year olds mouth.  This doesn't happen all that often.  Usually the word that comes out is YUCK!  I hope you try this wonderful fall recipe and the best part of all is that it is cheap. 

www.tasteofhome.com

Ingredients

• 6 chicken leg quarters
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon pepper

Directions

• Place chicken in a 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the remaining ingredients. Pour over the chicken.
• Bake, uncovered, at 375° for 50-60 minutes

 

Slow cooker Chicken Provencale

Finally it feels like fall!! I love all things France and I have been in a mood to travel.  Next weekend I am going to Vegas with the girls!!  Since this has been the case, my meals this next week are planned according to different regions of the world.  A sort of food vacation. 

I decided since today is going to be a very busy Sunday I was going to make chicken provencale in the crock pot.  The crock pot seems to be my go to appliance in the fall/winter months.  In the spring and summer I don't seem to use it as much, but lately we have been terrible at sticking to a budget and overindulging our inner child by eating out.  I am now cracking down on our spending as a whole in the family and have been planning my meals a bit more.  This is helping with the spending a bit, but I am finding myself spending $20 - $30 more a week on groceries, that with increasing gas prices and I have felt a bit depressed lately.  Just when I feel like I am getting a bit ahead something else comes up.  Isn't that how it always works.  Well enough about me and my complaints for the week.  Here is a great recipe that will get you through the fall and winter months and it is FRUGAL cooking at it's best.





Chicken Provencale

8 pieces skinned chicken

4 cloves garlic, peeled and sliced thinly

2 bell peppers (you pick the colors), sliced in two inch lengths

2 onions, sliced

1 cup pitted green olives

1 can diced tomatoes (15 ounces)

1/2 cup white wine (red will work too)

1/4 cup olive oil

2 tablespoons herbs de Provence

salt and pepper

Directions

1. Very lightly coat the bottom and sides of a crockpot with olive oil.
2. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crockpot.
3. On top of the chicken, distribute the garlic, then the peppers, onions, and olives.
4. On top of this pour on the tomatoes, wine, and olive oil.
5. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover and cook on low for 8 hours.