3 bees
Slower cooker yumminess
From a great American's Test Kitchen Cookbook i have from the library - I might have to buy this one - everything looks so good!
2 tablespoons vegetable oil
1 1/4 lbs cremini mushrooms, trimmed, wiped clean, and halved if small or quartered
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press
2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
Salt
1 3/4 cups dry white wine
1 1/2 cups low-sodium chicken broth
1 lbs carrots, peeled and cut into 1-inch peices
3 tables spoons Minute tapioca
2 table spoons soy sauce
2 bay leaves
4 pounds bone-in chicken pieces, skin removed and trimmed
Ground black pepper
1 cup heavy cream
1/4 cup minced fresh tarragon
1 tablespoon lemon juice
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the artichokes, onions, garlic, thyme, and 1/4 teaspoon salt, cover, and cook, stirring often, 8 – 10 minutes.
2. Uncover the skillet and continue to cook until the artichokes and onions are lightly browned, 8 – 10 minutes. Stir in the wine, scraping up any browned bits, and simmer until thickened and measures about 3 cups, about 5 minutes.
3. Transfer the mixture to the slow cooker and stir in the broth, carrots, tapioca, soy sauce, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.
4. Transfer the chicken and carrots to a serving platter and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the cream, tarragon, lemon juice, and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce separately.
Variation
Substitute 1 1/4 lbs cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large for the artichokes in step one. If cremini mushrooms are unavailable, substitute portobello mushroom caps, cut into 1-inch pieces.
Slower cooker yumminess
From a great American's Test Kitchen Cookbook i have from the library - I might have to buy this one - everything looks so good!
2 tablespoons vegetable oil
1 1/4 lbs cremini mushrooms, trimmed, wiped clean, and halved if small or quartered
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press
2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
Salt
1 3/4 cups dry white wine
1 1/2 cups low-sodium chicken broth
1 lbs carrots, peeled and cut into 1-inch peices
3 tables spoons Minute tapioca
2 table spoons soy sauce
2 bay leaves
4 pounds bone-in chicken pieces, skin removed and trimmed
Ground black pepper
1 cup heavy cream
1/4 cup minced fresh tarragon
1 tablespoon lemon juice
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the artichokes, onions, garlic, thyme, and 1/4 teaspoon salt, cover, and cook, stirring often, 8 – 10 minutes.
2. Uncover the skillet and continue to cook until the artichokes and onions are lightly browned, 8 – 10 minutes. Stir in the wine, scraping up any browned bits, and simmer until thickened and measures about 3 cups, about 5 minutes.
3. Transfer the mixture to the slow cooker and stir in the broth, carrots, tapioca, soy sauce, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.
4. Transfer the chicken and carrots to a serving platter and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the cream, tarragon, lemon juice, and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce separately.
Variation
Substitute 1 1/4 lbs cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large for the artichokes in step one. If cremini mushrooms are unavailable, substitute portobello mushroom caps, cut into 1-inch pieces.