CrockPot Cooking Continued...

Coq Au Vin

5 slices bacon - diced (we used 4)

2/3 c. green onion, sliced

6 chicken breasts (we used 3 chicken breasts)

1 onion, chopped

1/4 lb. whole mushrooms

8 small new potatoes

1 clove garlic, sliced (we used 3 cloves)

kosher salt

pepper

1/2 t. dried thyme (we used 1 t.)

1/2 c. chicken broth

1/2 c. burgundy (Pinot Noir) wine

The Coq Au Vin turned out better than the French Beef Burgundy and was an overall success. I added two carrots as well since we had them in the fridge. This is a great cold weather, comfort food type of meal. I didn't think the bacon added anything to the dish, so next time I will try without it just for comparison. It could be the brand of bacon that I bought didn't have much flavor.

Yes, I know, the presentation needs work, but it tasted good, nonetheless.

Hello CrockPot Cooking!

The challenge for Dave and I this week is for each of us to make a meal using the crockpot.

The last time we used a crockpot was in 2003 to make meatballs - pretty simple. Then our crockpot broke and we haven't used one since. We were given one as a gift and now that the weather is cold - it's time to break it out and give it a whirl!
Dave decided to make a French Beef Burgundy using a recipe from the Rival cookbook that came with the crockpot.

French Beef Burgundy

1/4 c. flour

1/2 t. salt (kosher)

1/2 t. pepper (we used more b/c we like pepper)

2 lbs. boneless beef chuck cut into 1" cubes

2 T. olive oil

1 onion

8 button mushrooms, sliced

1/2 c. fresh Italian parsley

3 cloves garlic (plus an extra for good measure)

2 bay leaves (we used 4 leaves)

1 c. burgundy wine (Pinot Noir)

1/2 c. beef broth (we used low sodium broth)

dried thyme (we added)

I can not list the instructions b/c of copyright issues, but some comments on this recipe...

I would substitute baby portabella mushrooms for the button mushrooms to give a meatier taste and a little more substance to the sauce. Adding potatoes to this dish would make a complete one pot meal or you could serve it over white or brown steamed rice.

Despite slow cooking for four hours, I might add some flour and butter at the end to thicken the sauce. We discussed using a Cabernet instead of a Pinot for a more robust sauce, but then it wouldn't be French Beef Burgundy. :-)

Coming soon... Coq Au Vin