She Strengthens

Unlocking the Secrets of Crock Pot Cooking

As a self-proclaimed food enthusiast, I’m embarrassed to admit that I’ve never owned a Crock Pot – until now. My misconceptions about this kitchen staple led me to believe it was only suitable for bland, Midwestern-style cooking. But after inheriting a barely used Crock Pot from a friend, I embarked on a mission to explore its capabilities. What I discovered was nothing short of remarkable.

Coq Au Vin: A French Classic Reimagined

Together with Lauren, we’re launching a series that demystifies Crock Pot cooking, focusing on recipes that appear complex but are, in fact, simplicity itself. Our first endeavor is a mouth-watering Coq Au Vin, paired with a delectable Gratin Dauphinois. This classic French dish is often associated with hours of slaving away in the kitchen, but we’re about to shatter that myth.

Crock Pot Coq Au Vin Recipe

Prep Time: 30 minutes
Cook Time: 3 hours

Ingredients:

• 1 pack chicken thighs
• 1 bottle fruity red wine (we used Cabernet Sauvignon)
• 3 large cloves garlic
• 2 bay leaves
• 3-4 sprigs thyme
• 1 tea bag
• 3-4 large carrots
• 2 medium/large shallots
• Approx 2 cups button mushrooms
• 2 tablespoons flour
• 4 strips thick-cut bacon
• 1 3/4 cups low-sodium chicken stock
• 2 tablespoons tomato paste
• Salt and pepper to taste

The Magic Happens

Begin by reducing the red wine in a pot over medium heat until it’s halved. Meanwhile, sear the bacon in a large skillet until crispy, then set it aside. Create a bouquet garni by placing thyme, bay leaves, and garlic cloves in a tea bag, securing it tightly. Chop the vegetables, season the chicken thighs, and caramelize them in the bacon-fat skillet. Remove the chicken, then sauté the shallots and mushrooms until softened. In the same skillet, whisk together flour, tomato paste, and wine, followed by chicken stock. Simmer for 2-3 minutes, seasoning to taste.

Assemble and Enjoy

In the Crock Pot, layer the chicken thighs, raw carrots, crumbled bacon, mushrooms, and shallots. Pour the sauce mixture over the top, cover, and set to low. Let it cook for 3 hours or until the chicken is tender and falls apart easily. Serve by removing the bouquet garni, stirring, and ladling the dish into bowls.

Gratin Dauphinois: The Perfect Accompaniment

Prep Time: 20 minutes
Cook Time: 30-45 minutes

Ingredients:

• 1 sack Yukon gold potatoes
• 4-5 cloves garlic, minced
• 2 cups Gruyère cheese, shredded
• 2 cups Comté cheese, shredded (or 1 cup Parmesan/Pecorino)
• 6 tablespoons heavy cream
• 1/2 gallon milk
• Salt and pepper
• A pat of butter

Potato Perfection

Slice the potatoes thinly and simmer them in milk until slightly tender. Meanwhile, rub a baking dish with butter and spread minced garlic throughout. Assemble the gratin by layering potatoes, cream, cheese, salt, and pepper, repeating until the dish is full. Bake in the oven at 375°F until golden brown and crispy, approximately 30-45 minutes.

Bon Appétit!

Together, these two dishes create a culinary experience that’s nothing short of magnificent. The Coq Au Vin, with its rich, flavorful sauce, pairs perfectly with the creamy, cheesy Gratin Dauphinois. And the best part? It’s all achievable with minimal effort, thanks to the trusty Crock Pot.