I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny
but they do stick to my knife.
Hello - come on in!
I don't know about you, but I love to cook! However, that being said - I like to cook for A LOT of people. Cooking for two is not fun for me, I find it to be a waste of time and energy. I know my husband appreciates it when I cook nice meals for us, however, I really do not like spending all that time cooking and cleaning just for us, when I know we will not have the time to enjoy it properly with two young boys at the dinner table also!
This recipe that I am sharing today takes some time to prepare, but it is a great comfort meal and will definitely please any crowd! Enjoy!
"The chicken came first - God would look silly sitting on an egg."
Chicken Coq au Vin - Slow Cooked
(adapted from Wegman's)
* 3 Lbs split chicken breasts with drums & thighs, breasts halved
* Salt and pepper
* 2 sprigs of fresh thyme
* 6 fresh bay leaves (about 2 dried)
* 1 bottle (750 ml) pinot noir
* 4 oz salt pork, rind removed, finely diced (I used Hormel)
* 1 Tbsp extra virgin olive oil
* 3 Tbsp flour, divided (lightly season with salt and pepper)
* 1 cup mirepoix (diced carrots, celery & onion)
* 6 oz whole, baby mushrooms
* 4 cloves garlic, peeled & crushed
* 2 cups pearl onions (I used frozen ones)
* 1/2 can tomato paste
* 1 1/2 cups chicken gravy
* Crusty Italian bread
* 6-8 qt slow cooker
* large braising pan
Day before serving:
1.) Season chicken lightly with salt and pepper.
2.) Add chicken, thyme, bay leaves, and wine to large bowl.
3.) Cover and refrigerate overnight to marinate.
Day of meal:
1.) Heat braising pan on medium heat
2.) Add olive oil and salt pork to pan.
3.) Cook about 2-3 min, stirring occasionally until lightly browned.
4.) Transfer pork to the slow cooker, but reserve oil in pan.
(there should be about 1 Tbsp oil, add more, if necessary, to equal that amount).
5.) Transfer chicken to work surface, but reserve wine marinade.
6.) Pat chicken dry with paper towel.
7.) Dust the chicken lightly with flour, shake off excess.
8.) Sear the chicken in braising pan, about 3-5 min each side.
9.) Transfer the chicken to the slow-cooker.
10.) Add the mirepoix, mushrooms, garlic, and pearl onions to braising pan.
11.) Cook about 10-15 min, stirring frequently, until their moisture is released.
12.) Stir in tomato paste and cook 2 min, stirring frequently.
13.) Add remaining 2 Tbsp flour to the tomato paste mixture.
14.) Add reserved wine marinade and chicken gravy to pan.
15.) Bring to simmer on medium-high.
16.) Add mixture to slow-cooker.
17.) Cover and cook for 4 hours on high or 6-8 hours on LOW.
18.) Discard bay leaves and thyme before serving.
19.) Ladle into serving bowls and serve with bread.
Joke of the Day:
Sign behind an Amish carriage:
"Energy efficient vehicle. Runs on grass and oats. CAUTION: Avoid exhaust!"
Have a great day and remember: Go Ahead & Indulge!