President Choice Slow Cooker Instruction Manual

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Ingredients • 6 slices,cut crosswise in 1/2 inch (1 cm) thick slices • 8, about 1.2 kg • 1/4 tsp (1 mL) salt • 1/8 tsp (0.5 mL) freshly ground black pepper • 3 cups (750 mL) small cremini mushrooms (about 8 oz/250 g) • 4 shallots, halved crosswise • 4 cloves garlic • 1 cup (250 mL) white wine • 2 cups (500 mL) • 1 tbsp (15 mL) chopped fresh tarragon or parsley Chef's Tips • Rustic Chicken Pot Pie: Discard bones from chicken in leftover coq au vin. Chop chicken roughly and stir back into coq au vin sauce. Transfer to a baking dish, top with your favourite pastry and bake. Instructions • Heat large frying pan over medium heat; cook bacon for 2 to 4 minutes, stirring frequently, or until browned.

Using slotted spoon, transfer to slower cooker, leaving pan on medium heat. • Remove skin from chicken thighs and discard. Richard thompson shoot out the lights deluxe. Season the chicken with salt and pepper. Add to frying pan; cook for 3 to 5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker.

Add mushrooms, shallots and garlic to pan; cook, stirring often, for 3 to 4 minutes or until browned. Transfer to slow cooker. • Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on LOW for 7 to 8 hours or until chicken is tender when pierced with tip of sharp knife.

• Using slotted spoon, transfer chicken and vegetables to a serving bowl; tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil; boil over medium-high heat for 10 to 15 minutes or until reduced by half. Pour juices over chicken.

Serve sprinkled with tarragon. Instrumental midi files for synthesia.