 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
|
Put together dinner in the morning, and come home to this slow-cooked and savory coq au vin with mushrooms, onions and dry red wine. Ingredients:
1 (10 ounce) package sliced mushrooms |
1 (16 ounce) bag frozen whole small white onions |
1 sprig fresh rosemary leaves |
2 pounds skinless, boneless chicken breast half and/or thighs, cut into 1-inch strips |
1/4 cup cornstarch |
1 (10.75 ounce) can campbell's® condensed golden mushroom soup |
1 cup burgundy or other dry red wine |
Directions:
1. Hot mashed or oven-roasted potatoes.
2. Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.
3. Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.
4. Cover and cook on LOW for 8 to 9 hours*. Remove and discard the rosemary. Serve the chicken mixture with the mashed potatoes.
|
|