Wednesday, October 30, 2013
Crocktoberfest: Coq Au Vin
Who knew you could get all fancy with a crock pot? I love this dish... PERIOD...
This is another yummy one from Crockpot 365 ... I hope you have enjoyed Crocktoberfest!!
--6 to 8 frozen chicken thighs ( or breasts)
--6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
--8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
--1 cup baby carrots
--1 chopped yellow onion
--3 cloves chopped or minced garlic
--1/2 t black pepper
--1/2 t kosher salt
--1/2 cup chicken broth
--1 1/2 cup cheap red wine (you can use non-alcoholic wine, if you wish)
--2 large fresh thyme sprigs (I really think the fresh thyme is the key, here. Go steal some from your neighbors garden.)
Cook your bacon. I used turkey bacon, and baked it on a broiler pan. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss (albeit amazingly gourmetish) preparation. Just throw it all in.
Cover and cook on low for 8 hours. You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite pasta. We did brown rice fusilli.