Throw It All In The Pot


This morning I woke up to the gentle patter of springtime rain, before popping on 774 ABC (coz that’s how I roll) and puddling around to make my coffee. On Mondays I often write from my home office, giving me time to slow cook something or bake halfway through the day. Today I’m thinking that the perfect accompaniment to a wet spring day is a lunch of Coq Au Vin – an old school (routinely bastardised) french dish which uses red wine to slow cook chicken and veggies into a deliciously flavoured stew.

I took these photos a few months back (with the help of trusty family cat, Jerome who should certainly NOT be placed in the Crock-Pot along with ingredients) and it’s taken until now to edit the images. I didn’t have any red wine when I made this meal using a vintage Crock-Pot – so I popped in some Pinot Grigio instead. No matter, it was still delicious. You don’t HAVE to use a slow-cooker to make this dinner, but if you have a vintage Crock-Pot, why wouldn’t you use it?


Vintage Crock-Pot recipe 101. Do you dare to try it?


Chop chop chop. Preparing everything first makes cooking easier. I only do this when I’m feeling particularly virtuous.


Here’s our family Crock-Pot, a little slow-cooking time capsule from an age when fondue was chic.


Pop the browned chicken in the pot with all your veggies, pour over the wine and say sayonara to the whole thing for 4-8 hours while the Crock-Pot works its magic. Nice one!


Cooked to perfection, hours later. If you’re like me, you want a meal that will feed your team for two nights: this recipe does the trick – plus it’s got a certain kind of geek chic about it.

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