Sunday, May 19, 2013

#Dairyfree Chicken & Mushroom Ragout for #SundaySupper

Happy Sunday to all of you :)  You know what this means, right?  It is time to spend time around the family table for #SundaySupper.  This week's them is Cooking Low & Slow and the event is hosted by Susan of The Girl in the Little Red Kitchen. Thank you very much :)

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{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 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
  1. 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},
  2. Place cleaned and sliced mushrooms, along with the sliced shallots in the crockpot. 
  3. Place the browned chicken in the crockpot {I moved some into the mushroom/shallot mixture, and placed some on top}
  4. 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
  5. Just before serving, stir in Tofutti Vegan Sour Cream and adjust salt as well as pepper.  Garnish with chopped italian parsley
I served it on top of egg noodles, and a side of mixed salad!
Dairyfree Chicken & Mushroom Ragout in slow cooker

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:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.  Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement


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