This month at Food ‘n Flix we’re watching the movie Julie & Julia. The movie is about a blogger, Julie Powell, who blogs for one year, making each one of Julia Child’s recipes from the famous cookbook The Art of French Cooking.
When this movie first came out I saw it with my mom in theaters. We both loved it so much that I bought her Julia Child’s cookbook for Christmas. For Mother’s Day she requested from my brother and me that we make her Boeuf Bourguignon. It was time consuming when we made it, but at least we didn’t have the same disaster Julie did when she made it. That was the first Julia Child recipe I made. It was yummy, but a lot of her recipes are far too time consuming for my typical day-to-day cooking.
For my recipe this month I had planned to make something with Hollandaise sauce. But the night I was making the dinner, it just flopped. The sauce was butter. I wasn’t about to pour melted butter onto a dish if it wasn’t at least sauce. So I left the sauce off and had my asparagus plain. I went back to the drawing board.
I was googling around looking at Julia Child recipes to make and I somehow stumbled upon this slow cooker recipe. This was the solution for the time consuming French food! Make it in a slow cooker! I use my slow cooker every Monday and I cook enough food to get at least two meals out of it – sometimes I get more. And actually, even though I’m presenting this dish as Coq Au Vin two ways, I actually still have more in the fridge that I’m probably going to make a sandwich out of tomorrow for lunch. But anyway, I decided to skip all the Julia Child’s technique and use the slow cooker instead.
Coming home from class yesterday to my house smelling like delicious, delicious chicken. And the flavors in my mouth were even more than I had hoped for. The dish was great. It was definitely more work for a slow cooker meal than I usually put in, but that had a great impact on the flavor of the dish.
This rendition of a Julia Child’s dish was perfect. I’m sure Julia wouldn’t exactly be proud of me tossing things in a slow cooker and walking away . . . But hey, sometimes we gotta do what we gotta do to get yummy food. And I switched the cognac for marsala, but it’s just because I couldn’t justify buying cognac when I don’t really drink ever.
I’ll break down the recipes like this: First I’ll post the crock pot recipe for the chicken. Then I’ll breakdown each dish into it’s own mini-recipe using the slow cooked chicken. And shoot – I know Julia Child would not be happy with this pasta bake coq au vin, but I had class until 8:15! I’m looking for simplicity!
The entire recipe makes 6 servings. Each mini-recipe makes 2 servings.
Slow Cooker Coq Au Vin
6 chicken thighs
3 tbsp all-purpose flour
salt and pepper, to taste
3 tbsp olive oil
4 slices bacon, cut into pieces
1 onion, sliced
1/2 lb mushrooms, sliced
1 cup red wine
1/4 cup marsala wine
1 tbsp tomato paste
2 garlic cloves, crushed
1/2 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1. In a large ziplock bag, combine the flour, salt, pepper, and chicken. Shake the bag to coat the chicken with flour.
2. In a skillet heat 2 tbsp of olive oil. Add the chicken and cook for about 3 minutes on each side, allowing to brown. Stir the remainder of the flour from the bag into the skillet. Remove the browned chicken and any juice and place in the slow cooker.
3. In the same skillet, heat the remaining olive oil. Saute the bacon, mushrooms, and onions for about 4 minutes, until they begin to soften. Drain any excess fat from the skillet and add the mushrooms, onions, and bacon to the slow cooker.
4. Mix together the wines, tomato paste, garlic, thyme, oregano, and bay leaf into the slow cooker. Cook on low for 8 hours.
DAY 1: Coq Au Vin and Mashed Potatoes
1/3 coq au vin
4 red potatoes, scrubbed and cubed
2 tbsp half&half
3 tbsp margarine
salt to taste
1. Bring a large pot of water to boil. Add the potatoes and cook 20 minutes or until tender. Drain.
2. Add the half&half, margarine, and salt. Mash the potatoes.
3. Serve the chicken over potatoes.
DAY 2: Coq Au Vin Pasta Bake
1/3 coq au vin
6 oz pasta
1/2 cup mozzarella cheese
1. Cook pasta according to package directions. Drain.
2. Pull the chicken off the bone and tear into pieces. Stir in the chicken and some of the sauce into the pasta and half the cheese.
3. Top with the remaining cheese.
4. Bake in an oven preheated to 350 for 20 minutes.
* Made for Food ‘n Flix hosted by La Cocina de Leslie (learn about joining this month’s movie watching here!)
* Also being shared with Delicious Dishes, Tuesdays at the Table, Tasty Tuesdays, Tasteful Tuesdays, Recipe Box, Tempt My Tummy Tuesday, & Wednesday Extravaganza