Taste of Home_-_October 2019

48 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Coq au Vin

Don’t be intimidated by the

elegant name. This classic

French dish is super ea s y to make,

with all the classic flavor of a rich

red wine sauce. Serve it with French

bread for dipping.

Julie Peterson, Crofton, MD

Prep: 25 min. • Makes: 6 servings

3 thick-sliced bacon strips,

chopped

1 ¹ ₂ lbs. boneless skinless

chicken thighs

1 medium onion, chopped

2 Tbsp. tomato paste

5 garlic cloves, minced

1 ¹ ₂ cups dry red wine or reduced-

sodium chicken broth

4 medium carrots, chopped

2 cups sliced baby portobello

mushrooms

1 cup reduced-sodium

chicken broth

4 fresh thyme sprigs

2 bay leaves

¹   ₂ tsp. kosher salt

¹   ₄ tsp. pepper

fast Cook: 15 minutes

1. Select saute setting on a 6-qt.
   electric pressure cooker. Adjust for
   medium heat; add bacon. Cook and
   stir until crisp. Remove with a slotted
   spoon, draining bacon on paper
   towels. Discard drippings, reserving
   1 Tbsp. in pressure cooker. Brown
   chicken thighs on both sides in
   reserved drippings; remove chicken
   and set aside.


2. Add the onion, tomato paste and
   garlic to pressure cooker; cook and
   stir 5 minutes. Add wine; cook for
   2 minutes. Press cancel.


3. Add chicken, carrots, mushrooms,
   broth, thyme, bay leaves, salt and

Curried Pumpkin Risotto

This fine fall risotto gets a boost from

curry and creaminess from pumpkin.

—Andrea Reaves, Stephens City, VA

Prep: 10 min. • Makes: 6 servings

1 Tbsp. olive oil

1 small onion, chopped

1 cup uncooked arborio rice

2 garlic cloves, minced

2 cups chicken stock

¹   ₂ cup canned pumpkin

1 Tbsp. curry powder

1 ¹ ₂ tsp. minced fresh rosemary or

³   ₄ tsp. dried rosemary, crushed

¹   ₂ tsp. salt

¹   ₄ tsp. pepper

fast Cook: 15 minutes

1. Select saute setting on a 6-qt.
   electric pressure cooker. Adjust for
   medium heat; add oil. When oil is hot,
   cook and stir onion until crisp-tender,
   5-7 minutes. Add arborio rice and
   garlic; cook and stir until the rice is
   coated, 1-2 minutes. Add stock; cook
   1 minute, stirring to loosen browned
   bits. Press cancel.


2. Stir in pumpkin, curry, rosemary,
   salt and pepper. Lock lid; close the
   pressure-release valve. Adjust to
   pressure-cook on high for 7 minutes.
   Quick-release pressure. If desired,
   serve with additional rosemary.

slow Cook: 3 hours

1. Heat oil in a 6-qt. slow cooker on
   high until hot. Add rice; stir to coat.
   Stir in remaining ingredients. Cook,
   covered, on low until rice is tender,
   3-4 hours, stirring halfway.

¹   ₂ cup: 163 cal., 3g fat (0 sat. fat),

0 chol., 369mg sod., 30g carb. (2g

sugars, 2g fiber), 4g pro.

Diabetic exchanges: 2 starch, ¹₂ fat.

pepper to pressure cooker. Lock lid;

close the pressure-release valve.

Adjust to pressure-cook on high for

5 minutes. Quick-release pressure.

A thermometer inserted in chicken

should read at least 170°.

4. Remove chicken and vegetables
   to a serving platter; keep warm.
   Discard thyme and bay leaves. Select
   saute setting and adjust for low heat.
   Simmer cooking juices, stirring
   constantly, until reduced by half,
   10-15 minutes. Stir in cooked bacon.
   Serve reduced juices with chicken
   and vegetables.

slow Cook: 6 hours 15 minutes

1. In a large skillet, cook bacon over
   medium heat until crisp, stirring
   occasionally. Remove with a slotted
   spoon; drain on paper towels.
   Discard drippings, reserving 1 Tbsp.
   in pan. Brown chicken thighs on both
   sides in reserved drippings; remove
   and set aside. Add the onion, tomato
   paste and garlic to the skillet; cook
   and stir over medium-high heat for
   5 minutes. Add wine; cook 2 minutes.
   Transfer to a 4- or 5-qt. slow cooker.


2. Add chicken, carrots, mushrooms,
   broth, thyme, bay leaves, salt and
   pepper. Cook, covered, on low until
   chicken is tender, 6-7 hours.


3. Remove chicken and vegetables
   to a serving platter; keep warm.
   Discard thyme and bay leaves.
   Transfer cooking juices to a large
   saucepan. Bring to a boil; cook
   until the liquid is reduced by half,
   10-15 minutes. Stir in bacon. Serve
   with chicken and vegetables.

1 serving: 244 cal., 11g fat (3g sat.

fat), 78mg chol., 356mg sod., 9g

carb. (4g sugars, 2g fiber), 23g pro.

Diabetic exchanges: 3 lean meat,

1 vegetable, ¹₂ fat.

A Tale of

Two Cookers

These wonder tools

work magic in the

kitchen in their own

ways. Here’s why

there’s plenty of room

in our hearts for both.

SLOW

COOKER

• With minimal morning prep, you can
  come home to a fully cooked dinner in the
  evening (and an amazing-smelling house).


• It frees up oven space for holiday cooking.


• In warmer months, a slow cooker keeps
  your home much cooler than cranking
  up the oven to make a meal.

PRESSURE

COOKER

• With quick evening prep, you can still have
  dinner on the table in less than an hour.


• A press of a button transforms it into a
  slow cooker, rice cooker, steamer and more.


• Say buh-bye to washing multiple dishes!
  Pressure cookers let you brown, cook and
  saute all in the same pot.

HEART

HEALTHY