I have to work three nights this week, so again it becomes a cooking challenge. Once again, I sifted through my recipes and I came across yet another one from the old Cooking Live show, one of the original Food Network shows hosted by Sara Moulton.
Coq au vin ("rooster in wine") with shiitake mushrooms is chicken cooked in wine. While some recipes may call for the dish to be cooked on the stove top or oven, this recipe was done in a slower cooker. Instead of fresh pearl onions, I went the frozen route, which worked just as well. In lieu of fresh shiitakes, I used my dried Williams-Sonoma dried wild mushrooms (blend of shiitake, portobello, oyster and chanterelle mushrooms), that I resuscitated in some hot water for approximately 5 minutes, drained and added water to the slower cooker. In checking some other recipes on line, I noticed the use of burgundy wine. This recipe called for white wine
The dish was to cook for five hours in the cooker, however, about 3-1/2 into it, I added the remaining ingredients and finish the dish so I could eat supper before work. To round out the meal, I cubed and roasted a baking potato tossed with extra virgin olive oil and salt and pepper. It was something different for us and quite tasty. It is a great slower cooker recipe and yet another recipe for chicken.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.