Monday, February 4, 2008

Crock Pot Coq Au Vin

4 cups (1 pkg. 10 oz.) sliced mushrooms
4 cups (1 bag 16 oz.) frozen small white onions
1 sprig fresh rosemary
2 to 2-1/2 lb. skinless, boneless chicken (combination of thighs and breasts), cut into 1" strips
1/4 cup cornstarch
1 cup (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1 cup Burgundy OR other dry red wine
Hot mashed OR oven roasted potatoes

Place mushrooms, onions, rosemary and chicken in 3-1/2 quart crock pot/slow cooker.
Mix cornstarch, soup and wine until smooth. Pour over chicken and vegetables.
Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
Remove rosemary. Serve with potatoes.

Serves: 6.

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