Monday, May 28, 2012

In the Kitchen with Jason: Coq au Vin

I don't know how long we have had it, but Jess and I have a Campbell's recipe box with a bunch recipe cards in it. All of them use at least 1 can of Campbell's condensed soup. There were a bunch of good looking recipes that we just hadn't made so we have been going through them and cooking them up recently.


Ingredients
  • 10 oz. sliced mushrooms (about 4 cups)
  • 1 lb frozen pearl onions
  • 1/2 tsp rosemary
  • 2 lbs boneless, skinless, chicken breasts cut into 1-inch strips
  • 1/4 cups cornstarch
  • 1 can (10.75 oz) Condensed Golden Mushroom Soup
  • 1 cup red wine
  • 2 cups frozen peas
    • These were not in the original recipe, but when we looked at it, we thought there wasn't enough color so we tossed them in.
Directions
  • Put the first 4 ingredients in your crockpot.
  • In a bowl, mix the cornstarch, soup and wine together with a whisk.
  • Poor the liquid over everything else.
  • Cover and cook on low for 8 to 10 hours.
  • When you have about 5 minutes left, mix in the peas and cook the remaining time.
  • Serve over potatoes or noodles.
    • The recipe actually only said potatoes, but we decided to use noodles and they were good.
This recipe makes about 6 servings of crockpot chicken goodness.

Please enjoy!

-Chef Jason

2 comments:

Catherine Mocny said...

Jason!
Any recommendations for a vegetable other than peas? As you may recall, I am not the biggest fan... what about carrots to keep some color??
xo

Jess and Jason said...

Carrots would work fine and probably corn as well. I'd stay away from broccoli and cauliflower because they would get all mushy and gross. I hope you enjoy it. -Chef Jason