Now a part of me would call this a coq au vin rouge but…since I’m not using a rooster it just doesn’t seem all that traditional. Now if you are looking for a cheaters version of coq au vin, then I think I can help you out. Not only is this a lovely fancy sounding dish it really is quite economical. It would amaze the people in finances when I would tell them how much I spent on groceries and that the week of groceries included dinners such as coq au vin. I’m not sure why though considering the dish has humble rustic beginnings. Since we are all trying to save a bit before those holidays hit us, I figured this recipe might come in handy for some folks.
- 4 skinless chicken thighs (bone in gives more flavour)
- 2 slices bacon, chopped
- 1/2 pound crimini mushrooms
- 1 medium onion, sliced
- 3 tbl flour
- 4 red potatoes, washed and quartered
- 2 carrots, cut into 1 inch pieces
- 2 celery stalks, cut into 1 inch pieces
- 3 garlic cloves, minced
- 1 cup red wine
- 1/2 fat free chicken broth
- 1 bay leaf
- 1 tsp herbs de provence
- salt and pepper to taste
- Combine the flour, salt and pepper in a bag. Add the chicken and toss to coat.
- Heat a sprayed pan to medium high heat. Add the chicken and cook until browned, 2 minutes per side. Transfer the chicken to a crockpot.
- Add the bacon to the pan and cook stirring occasionally for one minute. Add the onions, mushrooms, remaining flour and garlic. Stir in the wine to deglaze. Transfer to the crockpot.
- Add the remaining ingredients to the crockpot. Cook on low for 6 hours. Remove the bay leaf before serving.
This makes 4 servings. Each serving contains 275 calories, 5 grams of fat and 4.5 grams of fibre. Great served on rice if you really need a super filling meal or with a side of lovely crusty bread. Delicious!
A little hardcore hobbit project action today. In the game the stew of kings is made out of chicken stock, tater, and uncooked chicken. So basically this is a chicken stew. A tasty one at that! A nice lighter stew alternative to the beef stew. Eventhough our crockpot of awesome is out of commission I was able to pick up a small crockpot to get this done. It will do until I find a nice 8 quart or higher one on sale. I like my crockpots extra doom sized. The small one will then be in charge of doing up some nice dips and fondue in the fall I think. Anyways, on to the stew of kings!
- 4 chicken breasts
- 1/2 tsp salt
- 1 large shalot, finely chopped
- 1/4 cup dry white wine
- 1 1/4 cup chicken broth
- 4 red potatoes, quartered
- 2 medium carrots, sliced
- 1 tsp poultry seasoning
- 1 pinch herbs de provence
- 1 tsp flour
- Sprinkle the chicken with salt and pepper, brown in a skillet 2-3 minutes per side. Allow to rest 5 minutes, slice into cubes and place in crockpot.
- Add shalot to the skillet and allow to brown.
- Add wine to the skillet to deglaze and pour everything into the crockpot.
- Combine the rest of the ingredients in crockpot, give it a stir.
- Cook for 6-8 hours on low or 3-4 hours on high. Depends on your crock.
Serves 4 (about 1 1/2 cup each). Each serving contains 391 calories, 1.9 grams of fat and 6.9 grams of fiber. A nice filling meal. Lovely served with some bread or scone to catch that bit of gravy the dish makes. Nummy!
As I mentioned before this year was a crazy holiday. We made a turkey and a ham. The ham is slowly being devoured in the form of sandwiches and soon to play a starring role in a soup. The turkey leftovers are another matter. This time I wanted to do something a bit different. Soup? *yawn* Curry? *yawneroonie* Sandwiches? *snore* Turkey dinner stew? *what what? who there?* hehe. So I thought about it and pulled out the “turkey juice” I had saved from the freezer and pondered the idea. This year the turkey juice had some stuffing that had fallen into it so we had dubbed it at first a slurry and then it became slurkey when we discovered it had stuffing AND turkey in it. If you still have some gravy leftover from your own feast feel free to use it in place of the oxo, flour and slurkey. I would if we still had some it would probably be a tad healthier.
Sadly, no picture this time…the camera was out of power from holiday pictures and the stew was devoured before it could charge. I believe omnomnom was uttered by some of the ravenous horde…no not that horde…WoW does not come to play here anymore.
- 2 Potatoes
- 3 Carrots
- 3 Celery Stalks
- 3 tbl Flour
- 2 pkgs beef oxo
- 1 cup turkey juice or slurkey or gravy (see intro)
- 2 cups of leftover turkey cut into chunks
- 1 tbl sage fresh
- 1 tbl marjoram fresh
- 1/4 cup dried cranberries
- 1/2 cup water
- Cube the potatoes, slice the carrots and celery. Place in crockpot. Top with the herbs.
- Dust the flour and oxo on the vegetables and mix.
- Add the turkey juice and 1/2 cup water. Cover and cook on low for 3 hours.
- Add the turkey and dried cranberries. Stir, cover and cook for another 2-3 hours.
omnomnomnom…errr…oh right, nutritionals. This stew serves four generously. Each serving contains 327 calories, 4 grams of fat, and 5.2 grams of fiber.
A part of my hardcore hobbit process. In game the Beef stew is made with a hearty stock and a cut of beef…I can easily say I take mine a bit further. This is a bit of an indulgence dish but still won’t bust your day. Filling and comforting. I love to prepare this in the morning and let it slow cook all day long. I once prepared a huge amount of stew based on my recipe but with tofu instead of beef and veggie broth instead of beef broth. Even a strict meat lover (he pushes any sort of green garnish away) enjoyed it so much he ate seconds…we are convinced this is either a sign of the apocalypse or a good stew.
- 1 lb of steak ends or stewing beef
- 3 carrots, sliced
- 1 onion, chopped
- 5 cloves of garlic, smooshed and minced
- 3 stalks of celery, chopped
- 3 red potatoes, quartered
- 1 cup beef broth
- 3/4 cup red wine
- 2 tsp paprika
- 2 tbl flour
- 1/8 tsp red chili pepper flakes
- salt and pepper to taste
- Cut the beef into nice bite sized cubes. Toss the cubes in a mixture of flour, paprika, and salt and pepper.
- Spray your pan, heat to medium. Cook the coated meat in the pan for just a couple of minutes to sear it and place in the crockpot. Put the garlic and onions into the pan and cook them until softened or carmelized, your choice.
- Use the wine to deglaze the pan and pour into crockpot.
- Add the rest of the ingredients. Cook on low for 6-8 hours.
Serves four. 434 calories, 9 grams of fat, 6 grams of fiber per serving. Great served with a couple of biscuits.
Now I must run off and find some candles and such for our earth hour which we are actually making into earth night. It all gets turned off over here in just a couple of hours for the whole night!