I love my small slow cooker.
I can cook 2 pork chops or 4 chicken thighs easily for the two of us with very little work.
I admit I do it the easy way… I don’t brown anything. I just put it all in, cover it, turn it on and forget about it. The prep work usually takes me less than 15 minutes (I have to skin the chicken).
We are always happy with the results.
Sometimes, if I’m making something special, like Coq au Vin, I might get ambitious and brown the chicken and shallots.
I’m turning into a lazy cook – which is why I love my slow cooker.
Chicken Thighs with Mustard Sauce, Slow Cooker
Total time: 7 hours
- 4 chicken thighs, skinless
- 1 red onion, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 2 tbs Dijon-style mustard
- 1 tbs tapioca
- 1 tsp smoked paprika
- 1 tsp sumac
- 1 tsp za’atar
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp cumin
- Put onion and garlic in the bottom of the slow cooker.
- Combine wine, mustard, tapioca, herbs and spices.
- Add to onions and stir to combine,
- Lay chicken on top.
- Pour chicken stock over the top.
- Cover and cook on low for 6 – 7 hours.
- When ready, remove chicken to a platter, stir onions / sauce, spoon over the top and serve.
I know all of you city-folk, especially ones who live in old cities, are accustomed to this:
But having a large crane and a truck partially blocking the street as someone moves into a building with tiny stairs and no elevator was not a common sight in the Midwest.
The tallest apartment building I ever lived in was 3 floors and there was a huge service elevator for moving day.
I had to pause and watch and take a few photos….
When we country folk go to the big city (Paris) we’re easily entertained.
We were very nicely entertained yesterday evening. We went to one of the local concerts that seem to be everywhere in small towns and villages around France.
The concert was a mix of opera and Strauss – a traditional celebration of the New Year. It was held in the town hall and there were about 100 people attending. The orchestra consisted of 25 young (as in 20’s – 30’s) musicians, with an older, retired conductor, plus an excellent soprano.
It was a very professional concert…. We were properly impressed with the entire program.
It might have been just a touch more professional if the school lunch tables had been removed from the side wall, but one can’t have everything.
We did have a lovely sparkling wine at intermission….
They ended with the ‘Blue Danube’ followed by the ‘Radetzky March’, as they should.
4 thoughts on “Chicken Thighs, Mustard Sauce, Slow Cooker; odds & ends”
Concert and wine sound just up my alley…glad it was such fun !
We need to do it more often – it really was a nice evening.
I do have a slow cooker but I prefer the result from my tagine. It seems to concentrate the flavors and prep is quick and uncomplicated. And it takes only an hour or so to cook.
Zoomie, I like my tagine, too. esp. for lamb dishes. But the slow cooker is the best for tender pork chops.This would work equally good in the tagine – and then I could have added the potatoes . Hmmm….
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