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Coq Au Vin
5 slices bacon, diced
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the
bacon is crisp. Remove and drain well, then add the chicken breast to
the skillet and brown them well on both sides. Remove the chicken
and set it aside. Put the onion, mushrooms, potatoes and garlic in the
Crock-Pot
®
Slow Cooker. Add the browned chicken pieces, bacon and
green onions, salt, pepper, thyme and chicken broth. Cover and cook
on Low for 8 hours or on High for 4 hours. Add the Burgundy wine
during the last hour of cooking.
Recommended Unit Size: 5 - 7 Quarts
27
Mushroom Veal Roast
1 oz. dried porcini mushrooms
1/2 cup hot water
1 14 1/2 oz. can chicken broth
3 tbs. dry sherry
2 1 1/2 oz. packages cream of mushroom soup mix
1/2 lb. button mushrooms, sliced
1 red pepper, diced
1 small leek, trimmed and thinly sliced
2 lb. veal shoulder or round bone roast
Soak the dried mushrooms in a bowl filled with water for 20 minutes,
or until soft. Stir in the broth, sherry and soup mix and stir well. Place
the roast in the Crock-Pot
®
Slow Cooker and add the mixture,
mushrooms and leeks. Cook on Low for 8 to 9 hours or on High for
4-5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
26
Beef and Pork Beef and Pork
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 26
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