Sunday, April 25, 2010

Another lazy Sunday in the crockpot

After poring over my saved recipes I decided I didn't want to stress too hard over dinner tonight. So around noon I left to grab some red wine for dinner...

The starting ingredients for crockpot coq au vin - sliced carrots, baby bella mushrooms, diced onion, minced garlic.

But first: chop and saute some bacon! This is my new Catherineholm 10" skillet that I got from eBay. There is a damage spot on the lid (on top, purely cosmetic) and also inside the skillet but after the hazing I gave it today I think it will hold up for a while.

See? Brown.
While the bacon is cooking, rinse some chicken thighs in cold water and pat dry with paper towels. Season with salt and pepper, then coat with flour. Do this on both sides. Brown them in the skillet once you've cleared the bacon out to drain on paper towels.

Saute mushrooms
Once the chicken has browned, start cooking the mushrooms. Once they have turned brown on the edges, deglaze with some sherry (optional). Add the carrots, onion, garlic and about half a cup of chicken broth. Cook until the other vegetables start to soften.

In the crockpot
Lastly, fill the crock pot with the vegetables and top with the chicken. Sprinkle the bacon on top of the chicken, and top with fresh thyme. Add about a cup and a half of red wine to the pot and set it on low. And then you wait... Most recipes say to let it slow cook for about 6-8 hours but 4 hours did us pretty well. A little longer and the chicken would've been a little softer, but I just didn't have enough time.

I served this on top of couscous because it's lighter than rice or potatoes but you could certainly do those options as well.

This turned out super delicious and hearty! And we had a lot of leftovers so guess what's for lunch. This is the type of meal that's better with time, because the flavors of the sauce get to soak into the chicken and vegetables more. Definitely going to keep this in the rotation.

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