Sunday, January 24, 2016

Slow Cooker Coq Au Vin - French For Boozy Chicken Pot Roast

I made up this very easy, slow cooker version of a French classic dish tonight and it was a hit, so I thought I'd share it.

4 chicken breasts
4 potatoes quartered, or coarsely chopped
5 carrots, coarsely chopped
1/2 cup of peas
5-6 mushrooms, halved and rinsed
1 tbsp fresh minced garlic
1 1/2 cups red wine
1 tbsp herbes de Provence
1 can chopped tomatoes
1 packet of onion soup mix (or any substitute you snobs prefer, although Lipton's no longer contains MSG, just FYI)
1 cup half and half
3 tbsp flour

Throw the first ten ingredients into a crockpot, add some S&P, cook on low for 6-8 hours. When the carrots are soft, remove all of the chicken and vegetables and place on a platter. Begin to heat the half and half in a sauce pan on medium heat, take a half cup of the remaining fluid from the crockpot and whisk the flour in. Add that mixture and the remaining crockpot fluid to the half and half in the sauce pan. Simmer until thickened. Serve chicken and vegetables smothered in sauce.

Glory be!