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33
This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
34
This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Poultry:
Burgundy Braised Chicken
2 whole chickens, 3 pounds each
5 cups red wine
8 strips bacon, cut into
1
/
2
-inch strips
8 sprigs thyme
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.
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 4-6
6 QT Smart-Set 08EM1.indd Sec1:33-Sec1:346 QT Smart-Set 08EM1.indd Sec1:33-Sec1:34 4/17/08 6:21:22 PM4/17/08 6:21:22 PM