Coq Au Vin Stew
Nonstick cooking spray
3 pounds chicken thighs, skinned
1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
1-1/2 cups loose-pack frozen small whole onions
2 cups fresh button or wild mushrooms, quartered
1/2 cup dry red wine
Hot-cooked mashed potatoes (optional)
Snipped fresh basil or parsley (optional)
Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil.
Makes 4 servings
|
Free Forum Hosting
Important Announcement
First 