Throw It All In The Pot

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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?

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

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

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

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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!

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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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