The theme was actually a little bit of a challenge to me. True, I like to use my cast iron pot and have dishes cook for a couple of hours in the oven, but that is not how I understand low & slow. Those are dishes that spend hours {as in more than two} in the crockpot, smoker, oven, etc. plus that are cooked at a very, very low temperature. So here comes the moment of truth...are you ready for it? Okay - I do not {yes it is really true} own a crockpot; nor do we have a microwave. Yes, I know...what can I say. In any case my original plan was to finally buy a crockpot, but then I ended up borrowing one from our neighbor {thank you :)}. Now, since I do not own a crockpot it was also somewhat of an experiment and I decided to make Chicken & Mushroom Ragout. I have made this before, but in the oven where it spent two hours at F300+ compared to six hours plus in the crockpot. The result...wow...{note to self buy a crockpot}...not only was it quicker to make, plus it was even better. It was even better the next day, plus Ron had it for a late night snack....here is the recipe; it would have easily fed at least six...
Dairyfree Chicken & Mushroom Ragout
- 8 chicken thigs {skin on & bone in} - rubbed with salt & pepper
- 1 lb. mushrooms {I used Crimini}, sliced
- 3/4 lb. shallots sliced
- 3/4 bottle of dry white wine
- 1/2 C Tofutti Vegan Sour Cream
- Italian Parsley for garnish
- Heat a cast iron pan and when hot add chicken thigs, be sure not to crowd the pan. Brown the chicken on each side {I browned it in three batches},
- Place cleaned and sliced mushrooms, along with the sliced shallots in the crockpot.
- Place the browned chicken in the crockpot {I moved some into the mushroom/shallot mixture, and placed some on top}
- Pour white wine over the mixture and put crockpot on high {or if you cook it over night put it on low} for about six hours then turn the heat to "warm" until you are ready to serve it
- Just before serving, stir in Tofutti Vegan Sour Cream and adjust salt as well as pepper. Garnish with chopped italian parsley
Now, I know that I will be looking for more Low & Slow recipes as this was so easy and delicious...good thing that this is today's theme :) Take a look at all of these great recipes from the other #SundaySupper contributors...
Low & Slow Breads & Starters:
- Asiago Meatballs from Daily Dish Recipes
- Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel
Low & Slow Mains:
- Apricot-Mustard Baked Ham from Healthy.Delicious.
- Braniya {Lamb and Eggplant Tajine} from MarocMama
- Brisket from Sustainable Dad
- Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
- Carnitas from That Skinny Chick Can Bake
- Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
- Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
- French Dip Sandwiches from Hezzi-D’s Books and Cooks
- Fried Beef Ribs from The Urban Mrs
- Italian Beef from Curious Cuisiniere
- Italian Sunday Gravy from The Girl In The Little Red Kitchen
- Jambalaya from Gourmet Drizzles
- Minestrone Soup from Peanut Butter and Peppers
- Osso Buco from Webicurean
- Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
- Rice, Bean and Vegetable Casserole from Happy Baking Days
- Salsa Chicken from Momma’s Meals
- Sauerbraten from Magnolia Days
- Slow Cooker Chana Masala from Small Wallet, Big Appetite
- Slow-Cooker Mole from girlichef
- Slow Cooked Pork Sausage and Onions from Family Foodie
- Sweet Pork from Table for Seven
Low & Slow Sides:
- Caramelized Garlic in the Crock-Pot from Shockingly Delicious
- Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian
Low & Slow Desserts:
- 8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
- Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
- Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
- Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
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