I actually had every intention of making traditional coq au vin this week. Saw it on one of the DVRed episodes of…some cooking show or other (I watch many), and I thought it would be perfect to adapt for the slow cooker. Naturally, I decided this AFTER the weekly grocery run. I am, in fact, out of red wine, and I have no mushrooms. So I decided to try an experiment: coq au vin meets chicken pot pie. I have white wine instead of red and rather than the more traditional mushrooms, I’ve got the classic trifecta of onions, carrots, and celery flavoring up these chicken quarters. The results were lovely. I served it over a bed of roasted garlic mashed potatoes.
- 4 chicken quarters with skin and any remaining backbone removed (Cook’s Note: You can either save 2 of the four if there are only 2 of you or throw in 2 extra to cook for a special re-invention of the leftovers tomorrow)
- 2 small or 1 largish medium onion, sliced
- 1 stalks of celery, diced
- 3 small to medium carrots, rough chopped
- 3 cloves garlic, minced
- 6 slices of turkey bacon, chopped
- fresh ground pepper
- 1 tsp dried parsley
- 1 cup white wine (I used pinot grigio)
- 1/2 cup chicken stock (you could use any combination of stock and wine–just shoot for 1.5 cups cumulative liquid)
- Start your turkey bacon in a skillet over medium heat and cook until slightly crispy.
- Layer the onion, celery, carrots, and garlic on the bottom of the crock.
- Add the cooked turkey bacon to the top.
- Lightly salt and pepper both sides of the chicken and place in crock bone side up (the meatiest part should face downward)
- Sprinkle on the parsley.
- Add the wine and stock at the edge of the crock (you don’t want to wash off the salt and pepper on the chicken).
- Cook on low for 5 hours.
- Serve with garlic mashed potatoes.
Cook’s note: You don’t actually serve the veggies from the bottom. But don’t toss them. I’ve got something special planned for them tomorrow!
My writer pal Cynthia D’Alba doesn’t do the cooking blog thing, but she contributed two recipes this week
First up, her Italian Beef sounds awesome. Look at how juicy and flavorful it looks!
- 1 3lb sirloin tip roast
- 1 jar pepperoncini peppers
- 1 tsp oregano
- 1 tsp garlic powder
- 1 beer
- 2 beef bouillon cubes
- 1 cup water
- Salt & pepper roast well.
- Put in Crockpot with water, bouillon cubes & beer.
- Pour oregano, garlic powder & pepperoni around roast.
- Cook on high for 4 hrs or on low for 8hrs
- Remove roast – cut into slices & cook additional 30-45 minutes on low.
Second her, sausage and beans is sure to be a man pleaser (probably not a good idea for a date, though, unless you serve beano with the first course!).[sorry, no pics]
- 2 lbs of bulk sausage
- 1 package dry beans (I usually use pinto)
- 1 can ro-tel
- garlic powder
- 1 beef bouillon cube
- Put beans in crockpot and cover with water per package directions.
- Pour on ro-tel.
- Add bouillon cube .
- Add garlic powder and onion to taste.
- Cook on low overnight.
- Brown and drain sausage.
- Add to cooked beans and continue to cook on low for a hour.
- While it’s cooking, make cornbread.