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
- 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. - Add the onion, tomato paste and
garlic to pressure cooker; cook and
stir 5 minutes. Add wine; cook for
2 minutes. Press cancel. - 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
- 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. - 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
- 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°.
- 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
- 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. - Add chicken, carrots, mushrooms,
broth, thyme, bay leaves, salt and
pepper. Cook, covered, on low until
chicken is tender, 6-7 hours. - 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