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lillibetWhen I mentioned my roasted broccoli recipe to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
gilana, she mentioned that she does basically the same thing with Brussels sprouts. So I tried it and wow, what a fantastic way to prepare them. Twenty minutes at 425F was too much, but even crispy on the outside they were still extremely tasty.
I've never made coq au vin, so I can't compare this to a non slow-cooker method, but this was reasonably easy and amazingly good. So good that Jason,muffyjo and I had very repetitive dinner conversation, mainly consisting of stretches of silence punctuated by exclamations of "This is SO good!". I used the Cook's Illustrated recipe from a recent issue on soups & stews and it is amazing. The best part is making faux fond--genius! I served it over egg noodles mixed with spinach, which was necessary to balance the decadence. Wow!
Ingredients
3 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium onions, minced
8 medium garlic cloves, peeled and crushed
2 tablespoons tomato paste
2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
salt & pepper
1 (750ml) bottle dry red wine (I used the recommended Côtes du Rhône)
1/3 cup soy sauce
3 tablespoons instant tapioca
2 bay leaves
4 lbs. bone-in chicken pieces (split breasts and/or thighs--I used all thighs) skin removed and trimmed of excess fat
2 cups frozen pearl onions, thawed
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
10 ounces cremini mushroooms, trimmed, cleaned and halved or quartered, depending on size
Directions
• Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate, leaving fat in skillet, and refrigerate until serving time.
• Pour off all but 2 tablespoons of bacon fat left in skillet and place over medium-high heat until shimmering. Add onions, garlic, tomato paste, thyme, and 1/4 teaspoon salt and cook, stirring often, until onions are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits, and cook until mixture measures about 3 cups, 8 to 10 minutes.
• Transfer mixture to slow cooker and stir in soy sauce, tapioca, and bay leaves until evenly combined. Season chicken with salt and pepper and nestle in slow cooker. Cover and cook on low until meat is tender, 4 to 5 hours.
• About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon salt to skillet and cook, without stirring, for 2 minutes. Stir and continue to cook, stirring often, until vegetables are browned and glazed, 8 to 12 minutes. Remove skillet from heat and set aside.
• Turn off slow cooker and let liquid settle for 5 minutes, then gently tilt cooker and remove as much fat as possible from surface using large spoon. Remove bay leaves, stir in pearl onion mixture, and season with salt and pepper to taste. Reheat bacon in microwave on high power until heated through and crisp, about 30 seconds. Sprinkle individual portions of stew with crisp bacon before serving.
gilana, she mentioned that she does basically the same thing with Brussels sprouts. So I tried it and wow, what a fantastic way to prepare them. Twenty minutes at 425F was too much, but even crispy on the outside they were still extremely tasty.I've never made coq au vin, so I can't compare this to a non slow-cooker method, but this was reasonably easy and amazingly good. So good that Jason,
muffyjo and I had very repetitive dinner conversation, mainly consisting of stretches of silence punctuated by exclamations of "This is SO good!". I used the Cook's Illustrated recipe from a recent issue on soups & stews and it is amazing. The best part is making faux fond--genius! I served it over egg noodles mixed with spinach, which was necessary to balance the decadence. Wow!Ingredients
3 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium onions, minced
8 medium garlic cloves, peeled and crushed
2 tablespoons tomato paste
2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
salt & pepper
1 (750ml) bottle dry red wine (I used the recommended Côtes du Rhône)
1/3 cup soy sauce
3 tablespoons instant tapioca
2 bay leaves
4 lbs. bone-in chicken pieces (split breasts and/or thighs--I used all thighs) skin removed and trimmed of excess fat
2 cups frozen pearl onions, thawed
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
10 ounces cremini mushroooms, trimmed, cleaned and halved or quartered, depending on size
Directions
• Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate, leaving fat in skillet, and refrigerate until serving time.
• Pour off all but 2 tablespoons of bacon fat left in skillet and place over medium-high heat until shimmering. Add onions, garlic, tomato paste, thyme, and 1/4 teaspoon salt and cook, stirring often, until onions are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits, and cook until mixture measures about 3 cups, 8 to 10 minutes.
• Transfer mixture to slow cooker and stir in soy sauce, tapioca, and bay leaves until evenly combined. Season chicken with salt and pepper and nestle in slow cooker. Cover and cook on low until meat is tender, 4 to 5 hours.
• About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon salt to skillet and cook, without stirring, for 2 minutes. Stir and continue to cook, stirring often, until vegetables are browned and glazed, 8 to 12 minutes. Remove skillet from heat and set aside.
• Turn off slow cooker and let liquid settle for 5 minutes, then gently tilt cooker and remove as much fat as possible from surface using large spoon. Remove bay leaves, stir in pearl onion mixture, and season with salt and pepper to taste. Reheat bacon in microwave on high power until heated through and crisp, about 30 seconds. Sprinkle individual portions of stew with crisp bacon before serving.
