Main Courses
Poultry:
Burgundy Braised Chicken
2 whole chickens, 3 pounds each
5 cups red wine
8 strips bacon, cut into
6 garlic cloves, peeled and sliced thin
4 cups quartered button mushrooms
4 cups thinly sliced onions
2 tablespoons butter
1/3 cup flour
2 cups chicken broth
1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped Salt and pepper
Creamy Parmesan Polenta (see recipe)
1.The day before cooking the dish: Quarter the chicken, leaving the breasts on the bone. Separate each leg into thigh and drumstick portions, and cut each breast in half.
2.Add the chicken to a shallow container large enough to accommodate all of the pieces in a single layer. Pour the wine over the chicken and add the thyme and sliced garlic.
3.Cover and marinate in refrigerator overnight.
4.Cook the bacon in a sauté pan until crispy. Remove bacon with a slotted spoon to a plate lined with paper towels, leaving all of the rendered fat in the pan.
5.Add the mushrooms to the pan and sauté until lightly golden brown. Toss the onions into the mushrooms and continue to sauté until they are well caramelized.
6.Reduce the heat to LOW and melt in the butter and then incorporate the flour. Continue to cook for 5 minutes, then season with salt and pepper and remove from the heat.
Recipe continued on next page.
This recipe is ideal for | This recipe is ideal for using |
using the Auto Cook Mode. | the Dual Cycle Mode. |
33
Main Courses
Poultry:
Burgundy Braised Chicken (cont.)
7.Remove the chicken from the marinade, season with salt and pepper, and dust the skin sides lightly with flour.
8.Sauté the pieces of chicken, skin side down, until golden brown and then add to the slow cooker stoneware.
9.Add the red wine marinade to a sauce pot and slowly bring to a simmer. Simmer for a few minutes, skimming away impurities that rise to the top.
10.Add the chicken broth, caramelized onion, and mushroom mixture to the wine and heat through. Adjust seasoning and then pour over the chicken.
11.Cover the slow cooker and cook on HIGH for 30 minutes.
12.Reduce the temperature setting to LOW and cook for 2 more hours.
13.Serve the chicken over Creamy Parmesan Polenta (see recipe), spooning sauce over.
14.Garnish with the crisp bacon and parsley.
Serves
This recipe is ideal for | This recipe is ideal for using |
using the Auto Cook Mode. | the Dual Cycle Mode. |
34
6 QT | 4/17/08 6:21:22 PM |
