My stupid, stupid cold is back. Ugh, ugh, ugh.
I have no idea why this year has been so bad. The DH is threatening to take me to the doctor to see if they will take my tonsils out…….I believe this is mainly because he’s a big ol’ chicken about catching it from me. Although – if it will help me feel better on a regular basis – I’m all for it! I’ll just think about all the gelato I would have to eat while I recuperated.
I’d like to make my own gelato – does anyone have one of those electric counter-top ice cream/yogurt/gelato makers? I think I want one…….
Oh well, hopefully I’ll feel better tomorrow. On to brighter topics…….
On the menu tonight is the less fussy Coq au vin. Everybody loves a good Coq au Vin but is not always up for the work it can sometimes require. So I say this is Coq au Vin’s country cousin.
Country Style Coq Au Vin
- 1/2 pound sliced bacon, diced
- 1.5 – 2 lb. chicken breast, cut up
- 1/2 cup dry white wine
- 1/2 pound small white mushrooms
- 1 cup frozen small white onions, thawed
- 6 garlic cloves, chopped
- 1 tablespoon dried rosemary leaves
- 1 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons cornstarch
First you brown your bacon and remove to slow cooker with slotted spoon.
Next reserve a tablespoon of bacon grease and brown your chicked (seasoned with salt and pepper) on all sides. Then remove to slow cooker.
Add mushrooms and onions on top of chicken.
De-glaze your pan with the white wine and add the garlic and rosemary for 1-2 minutes to release flavor.
Pour over vegetables, chicken and bacon.
Stir all together and cook on low for 6 hours or high for 3 hours.
After the allotted cooking time, remove vegetables, chicken and bacon to bowl and keep warm.
Pour pan juice into small sauce pan and mix cornstarch and water in a bowl.
Slowly pour cornstarch mixture into sauce pan with juice and bring to a boil stirring constantly until thickened.
Pour thickened sauce into bowl and mix.
Serve over mashed potatoes.
This is a wonderful dinner for a cool fall night! There were no leftovers!
Granted, this is not the prettiest dish you have ever seen but do not let that discourage you! It’s very good!
You could also serve this in a bowl over rice a la gumbo style. I think that’s what I will do next time.
Happy Fall Y’all!!!