I don’t know about your part of the world, but here in Reno, Nevada, the season just turned to the crisp, darn near freezing nights, of FALL! At our house, we try to hold out until November 1 before turning on the heater, but I broke down this week when I woke up in the morning from sleeping with my robe wrapped around my head and surrounded by cats seeking warmth. So mid-October and the heat is on.
But it’s also a great time for stew and soups. One terrific way to make a delicious meal is your slow cooker. With a little preparation, you can toss all the ingredients into the pot before you head off to work or whatever else you have planned and come home to a fully cooked meal.
This isn’t the recipe for that. Yes, it’s a slow cooked meal and it is a delicious French version of a chicken stew with wine, but the preparation takes about thirty to forty minutes with the chopping and cooking. But, if you do all the work the night before, then put it in the cooker in the morning, then it is simple. Just prepare the ingredients, do the skillet cooking, then bag the chicken and the vegetables separately and refrigerate overnight. Layer them into the pot with the vegetables first, then the chicken, set the cooker on low, then get on with your day.
Slow Cooker Coc au Vin
8 boneless, skinless Chicken Thighs
Salt and pepper to taste
3 tablespoons Low Carb Flour
4 slices Bacon , roughly chopped
3 tablespoons unsalted Butter or Olive Oil , divided
1 package white or Baby Bella Mushrooms , sliced
2 large Carrots , cleaned and sliced
2 stalks Celery, cleaned and sliced
1 medium Yellow Onion , chopped
2 cloves Garlic , chopped
1/2 cup Chicken Broth
1 cup Red Wine
2 large sprigs fresh Thyme
Begin by prepping the vegetables. Cut the carrots into about 1 inch slices. If they are thick, you can cut each slice in half so they cook quicker. Clean and slice the celery stalks into the same size pieces. Chop or slice the onion, depending on your preference. If the mushrooms need to be cut, do that also. Chop or mince the garlic into tiny pieces.
Put a piece of waxed paper on a baking sheet, then place the skinned and boned chicken on it. Sprinkle with salt and pepper to your preference, then sprinkle and pat low carb flour over the chicken. Turn the chicken over and repeat. Set aside.
Cook bacon in a large skillet or use my method and cook it between two pieces of paper towel on a plate in the microwave until it is crisp. Discard any bacon grease and wipe the pan clean with a paper towel. Add 2 tablespoons butter to the pan and cook the chicken until browned on each side, then remove to a paper towel.
Add the rest of the butter along with the mushrooms and cook until the mushrooms begin to brown along the edges, then add the onions, garlic, celery and carrots. Add a little salt to your preference. Cook until the carrots begin to soften, then transfer all the vegetables to the bottom of the slow cooker. Add chicken broth. Layer the chicken over the top, then pour the wine over the top and add the thyme. I prefer to remove the leaves and just use those as to putting the whole sprig in.
Turn the slow cooker to the low setting. For those who have a warmer setting, medium and high on their cookers, this would be the medium setting. The stew will be cooked in about six hours. In a hurry, use the high setting for two hours, then lower it to low or medium.
Makes 6 servings.
Nutrition Information per serving:
Calories: 268.5 Fat: 12.3 g Net Carbs: 5.3 g Protein: 21.3 g
Spanish rice was a staple when I was growing up and no one made it as wonderfully as my grandmother. It wasn’t like the pale, barely a taste of tomato Spanish rice you find at Mexican restaurants. Grandmother’s featured whole tomatoes, onions and peppers in the dish. This made it easy for it to become a casserole dish with a little meat or chicken added.
