Monday, June 28, 2010

Chicken And Carrots with Wine Sauce

   I don't know about you, but with the heat index being in the low 100s the last thing I want to do is fire up the stove.  With that thought in mind, I pulled out some of my mother's Crockpot/slow cooker recipes to feature this week.  Not only are they an energy saver (less electricity to cook and less to cool the house), they also let you get out of the house.  Just fill the Crockpot/ slow cooker before you leave and come home to a nice meal ready to put on the table.  Next best thing to having your own, cook.  Now if they would make a slow-cooker that serve you, and do the dishes life would be really good.

Chicken And Carrots with Wine Sauce

2 cups carrots, diagonally sliced (about 8 oz)
8 Chicken thighs, skinned (about 2 lbs)
12 garlic cloves, peeled (long cook time mellows garlic)
½ cup dry white wine*
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper

   Combine carrot, chicken and garlic in slow cooker.  Add wine.  Sprinkle with thyme, salt and pepper.  Cover and cook on low for 8 hours.
   Remove carrot, chicken and garlic with a slotted spoon, reserving cooking liquid.  Place 1/3 cup carrots, 3 garlic cloves and 2 chicken thighs in each of 4 shallow bowls.  Spoon 2 tablespoons of reserved cooking liquid over each serving.
   Serve with French bread.

Yields 4 servings.

*Don't use a cooking wine, there is too much salt.  If you wouldn't drink it. Don't cook with it.

                                         Your Having What For Supper!!!!