This is my special recipe of Coq au Vin derived from the Crock Pot recipe and Julia Child's original recipe. Bon appetit.
1/2 pound bacon, cut into 1 inch pieces
4.5 lbs chicken quarters (legs and thighs)
1 tbs. olive oil (or good cooking oil)
1/4 cup all-purpose flour
Salt and freshly ground pepper
3 cups young red wine (I prefer Beaujolais)
1 cup chicken broth
1 large tomato, chopped
6 pearl onions, diced
1 or 2 large cloves of garlic
2 medium carrots, cut into 1-inch pieces
8 large white mushrooms, quartered
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup fresh parsley, minced
Beurre manie, for the sauce (1 1/2 tbs. each flour softened butter blended to a paste)
1. In a medium skillet, cook the diced bacon until the fat has rendered and the bacon is crispy. Remove the bacon and set aside.
2. Combine the flour, salt and black pepper. Dredge the chicken pieces in the flour mixture. Brown the chicken in the pork fat, adding a little olive oil, if needed.
3. Place the chicken, bacon, carrots, tomatoes, thyme, and oregano in the Crock-Pot® slow cooker.
4. Deglaze the skillet with the red wine and chicken broth, bringing the liquids up to a boil and scraping the bottom of the skillet.
5. Pour the sauce over the chicken and vegetables, stirring to combine.
6. In a skillet, brown the onions and garlic in butter for 5 minutes. Pour on top of the Crock-Pot mixture.
7. Cover; cook on Low 4 to 6 hours (or on High for 2 to 3 hours).
8. While the chicken is cooking, prepare the beurre manie. Divide them into 1 teaspoon each and roll them into a ball. Dunk them into the sauce (in different sections of the pot). They will melt as the food is cooking.
9. Add mushrooms to the pot.
10. Before serving, skim off any excess fat on the surface add the fresh parsley for garnish.
Suggested accompaniments: Mound it on top of cooked egg noodles.
23 November 2009
08 November 2009
Sometimes you just want just a few homemade cookies. Here's my perfected recipe for a small batch of peanut butter cookies.
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 6 tbsp butter, softened (3/4 of a stick)
- 6 oz granulated sugar
- 6 oz packed brown sugar
- 1 tsp vanilla extra
- 1 large egg
- 5 oz peanut butter chips (Reese's is the best so far...use 1/2 bag)
- Preheat oven to 375 degrees
- Combine flour, baking soda and salt in a large bowl. Add the butter, granulated sugar, brown sugar, and vanilla extract. Mix until creamy (no need for a electric mixer). Add the egg and beat well. Stir in the peanut butter chips.
- Drop a tablespoon onto an ungreased baking sheet and bake for 11 minutes until golden brown.
- Cool for about 2 minutes. Eat up.
The Pioneer Woman is my new hero. Yesterday I was craving French Onion Soup. My favorite brasserie was too far away, and I felt like cooking it. I did my usual Google search, and came across her recipe. Try it out!
Other recipes I came across, but didn't try: