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Coq au Vin made easy in your crockpot.
In a large skillet, cook bacon until crispy over medium heat. Remove and drain on paper towels and set aside for later use. Discard drippings.
Season chicken thighs with salt and pepper. Dredge in flour, shaking off any excess. In the same skillet, melt 2 tablespoons of butter. Cook chicken until brown or about 3 minutes per side. Remove from pan and set aside.
Melt remaining tablespoon of butter and add in mushrooms, onion, garlic, carrots, and celery. Cook until veggies are just softened, stirring occasionally.
Add veggie mixture to a lined crockpot and add in broth. Sprinkle bacon across the veggies and then top with chicken thighs. Add in thyme sprigs and red wine.
Cover and cook on low for 6-7 hours or on high for 3 hours.
Adapted from Whole Foods.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!