New Camera

I splurged on a new camera - another Panasonic Lumix, an upgrade. Lots to learn about this one. Here are some of my first shots.

I'm loving the camera. It's a keeper.  :-)

Chicken Piquant

I happened to be at a friend's home when I noticed a delicious aroma from the kitchen. I took a peek to see what was cooking and I saw that she had something in the slow cooker. It was a meal she was preparing for a dinner meeting that evening. "That's Chicken Piquant," she said. 

I knew I wanted that recipe. She generously shared it with me. From all her notes on the printed page, I could see that she made several variations of this dish. When I made it a few days later, I stuck to the original recipe with a few variations of my own. It was really good and really easy!

All the ingredients are in the Slow Cooker

and the cooking temperature is set on high.

After about 4 hours I dished out the chicken

and served it with egg noodles and peas.

I had all the ingredients on hand, except the rose wine that I needed to buy. I used two packages of organic chicken breasts that I had in the freezer and then thawed in the refrigerator overnight. After about 3 hours, I added chunks of carrots to the simmering chicken. I also used reduced sodium soy sauce, a scant 1/2 cup. Her recipe suggested four whole chicken breasts, but any part of the chicken would work. It was recommended to serve with rice, but all I had were the egg noodles.

So here are the ingredients that went into the slow cooker with the chicken:

1 and 1/2 cup rose wine

1/2 cup soy sauce

1/2 cup salad oil

4 Tbsp water

2 garlic cloves, sliced

2 tsp ginger powder

1/2 tsp oregano

2 Tbsp brown sugar

I am also thinking sliced onions would be a good addition. 

Just for fun, I added a splash of maple habanero sauce (totally optional)! I cooked it until the chicken was just about ready to fall apart, so it was very tender.

I'll definitely be making this again. Thank you to my friend Rita for sharing this with me.