Reese Witherspoons Crock Pot Coq Au Vin Recipes

Steps:

• Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
• Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
• Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
• Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
• Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

Steps:

• Cook the bacon in a large skillet over med/high heat until crisp.Using a slotted spoon, transfer it to a 4 to 6 quart crockpot. Add the chicken to the skillet and brown all over on med high heat. Transfer to crockpot.
• Pour the wine into the skillet and scrape up any brown bits; add to the cooker, along with the mushrooms, onions,garlic, rosemary and salt.
• Cover and cook on low heat for 6 hours or on high for 3 hours.
• Transfer the chicken, bacon and vegetables to a platter, keep warm.
• Pour the sauce into a small saucepan.
• combine the water and cornstarch, stir into the sauce and heat to boiling, stirring constantly, until the sauce thickens ,about 5 minutes.
• Pour over chicken and serve.

Steps:

• Combine flour, thyme, and salt in a zip lock bag, add chicken.
• Seal and shake to coat.
• Remove chicken from bag, shaking off excess flour.
• Heat oil in a large nonstick skillet over medium high heat.
• Add chicken; cook 8 minutes or until browned, turning frequently.
• Remove chicken from pan.
• Add mushrooms, carrot, and bacon to pan; saute 2 minutes.
• Stir in wine, broth, and tomato paste; cook 9 minutes.
• Return chicken to pan, cook 8 minutes or until chicken is done.

Steps:

• Season both sides of chicken with salt and pepper & lightly coat with flour. Set aside.
• Heat a large non-stick saute pan over medium heat.
• Add bacon and cook until golden and just crisp, about 3 minutes. Drain bacon on paper towels. Set aside. Discard drippings.
• Using same saute pan, melt 2 TB butter (or heat oil if using); add chicken and cook until lightly browned, 3 minutes per side. Set chicken aside.
• Melt remaining 1 TB butter or oil; saute mushrooms until edges begin to brown, 3 to 5 minutes.
• Add carrots, onions and garlic; cook until vegetables just begin to soften.
• Transfer vegetables to crock pot. Pour in the broth.
• Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs.
• Cover and cook on low 6 to 7 hours. Taste and season with salt and pepper as desired.

Steps:

• Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray.
• Combine the wine, tomato paste, flour, herbes, salt and pepper. Whisk until smooth.
• Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
• Cover and cook the chicken on LOW heat setting for 5 to 6 hours.
• Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.

Steps:

• Heat vegetable stock in fondue pot until it begins to simmer.
• Add all other ingredients, bring to simmer.
• Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Steps:

• In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
• In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
• Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
• Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
• When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
• Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
• Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
• Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
• When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.