03 X 161 Dining with Donna 36: Coq au Vin

Coq au Vin

What You Will Need:

Measuring cups
1 sharp kitchen cutting knife
1 mincer
measuring spoons
1 bottle opener
1 can opener
1 crock-pot
1 ladle
1 mixing bowl
1 mixing spoon
paper towels

Ingredients:

2 cups of frozen pearl onions, thawed
4 slices of thick-cut bacon, crisp cooked and crumbled
1 cup of sliced mushrooms
1 clove of garlic, minced
1 teaspoon of dried thyme
1/8 teaspoon of black pepper
6 boneless, skinless chicken breasts (about 2 pounds)
½ cup of dry red wine
¾ cup chicken broth
¼ cup of tomato paste
3 tablespoons of all-purpose flour
Hot cooked egg noodles, optional

Cooking Directions:

Layer onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth
in a Crock-Pot.
Cover; cook on low for 6 to 8 hours.
Remove chicken and vegetables into a sealable container.
cover container and keep warm.
Ladle 1/2 cup cooking liquid into small bowl; cool slightly.
Mix reserved liquid, tomato paste and flour until smooth;
stir into Crock-Pot.
Turn Crock-Pot to high.
Cook, uncovered, for 15 minutes,
or until thickened.
Serve over hot noodles, if desired.

Makes 6 servings.

Kitchen Helpful Hints:

Washing/Cleaning Thermos Bottles:

* Put 1 teaspoon baking soda in bottle, fill with warm water and soak a few minutes prior to washing in usual manner.

Rusty Tin Pie Pans?

* Remove rust by dipping a raw potato in cleaning powder and scouring.

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