Monday's Meal

Summer is upon us and it's hard to get enthusiastic about heating up the kitchen and sweating over a hot stove. But, what about the crock pot? The crock pot is your friend. Here' something delicious for you and your stomach. Enjoy and stay cool!

Crocked up Coq au vin

1/2 pound of sliced bacon, diced
1 4-6 lb chicken, cut up
1/2 cup dry white whine
1/2 lb of white mushrooms
1 cup of frozen small white onions, thawed
6 tsp of minced garlic
1 tbsp of dried rosemary leaves (use much less if using fresh)
1 tsp of kosher salt (or regular is fine)
1/4 cup water
2 tbsp of cornstarch

Cook the diced bacon in a medium skillet until crisp. Pour off all but a light coating of the fat and transfer the cooked bacon to the crock pot. Now brown your chicken in skillet and then transfer it to the crock pot. To the skillet add the wine and be sure to scrap up any browned bits, pour this mixture to the crock pot. Now add the mushrooms, onion, garlic, rosemary, and salt. Cover and cook on a low heat for approx. 6 hours. Remove the chicken and the vegetables and place on serving platter. Transfer the sauce to a small saucepan. Combine the water and cornstarch dissolving completely, stir this into the sauce. Heat to boiling, stirring constantly until sauce thickens. Pour sauce over the chicken. Serve with mashed potatoes or egg noodles. Deliciosio!