A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever

Ingredients:

3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed

salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

8 ounces cippolini onions

1 pound button mushrooms, cut in half

16 oz package frozen artichoke hearts, defrosted and quartered

1/2 cup dry white wine

1 1/2 cups chicken broth

2/3 cup dijon mustard

1 bay leaf

Method:

Sprinkle the chicken evenly with salt and pepper.  Heat the oil in a large skillet over high heat.  Add the chicken a few pieces at a time and brown on all sides.

Transfer the browned chicken to the insert of a 5-7 quart slow-cooker.  Add the garlic and onions to the same skillet and sauté until the onions begin to color.  Add the mushrooms and sauté until the liquid in the pan begins to evaporate.

Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts.

Deglaze the pan with the wine, stirring up any browned bits from the bottom.  Transfer the contents of the pan to the slow-cooker insert.  Put the broth and mustard in a small bowl and whisk to combine.

Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine.  Cover and cook on low for 4-5 hours, until the chicken is tender.

Season with salt and pepper before serving.

Blogger’s notes: 

  • Preparation for this dish is worth the effort.  Give yourself an extra 20 minutes in the morning to prep, and you’ll be grateful for the tasty meal you come home to!
  • This was not a photogenic meal…pardon the absence of photos!
  • Serving suggestion: serve over rice or crispy potatoes.

Posted: 2-4-2018

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      string(1788) "Ingredients:

3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed

salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

8 ounces cippolini onions

1 pound button mushrooms, cut in half

16 oz package frozen artichoke hearts, defrosted and quartered

1/2 cup dry white wine

1 1/2 cups chicken broth

2/3 cup dijon mustard

1 bay leaf

Method:

Sprinkle the chicken evenly with salt and pepper.  Heat the oil in a large skillet over high heat.  Add the chicken a few pieces at a time and brown on all sides.

Transfer the browned chicken to the insert of a 5-7 quart slow-cooker.  Add the garlic and onions to the same skillet and sauté until the onions begin to color.  Add the mushrooms and sauté until the liquid in the pan begins to evaporate.

Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts.

Deglaze the pan with the wine, stirring up any browned bits from the bottom.  Transfer the contents of the pan to the slow-cooker insert.  Put the broth and mustard in a small bowl and whisk to combine.

Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine.  Cover and cook on low for 4-5 hours, until the chicken is tender.

Season with salt and pepper before serving.

Blogger's notes: 
  • Preparation for this dish is worth the effort.  Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
  • This was not a photogenic meal...pardon the absence of photos!
  • Serving suggestion: serve over rice or crispy potatoes.
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  • Preparation for this dish is worth the effort.  Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
  • This was not a photogenic meal...pardon the absence of photos!
  • Serving suggestion: serve over rice or crispy potatoes.
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  • Preparation for this dish is worth the effort.  Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
  • This was not a photogenic meal...pardon the absence of photos!
  • Serving suggestion: serve over rice or crispy potatoes.
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2 responses to “Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever”

  1. Pat says:

    Got some chicken thighs to try this out with.

    • Corrie Austin says:

      Dad,
      Did you try the recipe yet? How did it turn out???

      Also, did you struggle to find “borth” at the grocery store? heh heh heh…

      Love you,
      Corrie

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