Cooking Method:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.

Mussels Ravigote recipe.Boiled fresh mussels served with delicious homemade Ravigote sauce.
Makes 6 servings


Ingredients:
For Mussels:
2 pounds (960 g) mussels,scrubbed
2 shallots,coarsely chopped
2 small yellow onions,peeled and quartered
2 parsley sprigs
pinch of cayenne pepper
1 cup (250 ml) dry white wine
2 tablespoons unsalted butter
1/2 bay leaf
1/2 teaspoon thyme
salt and freshly ground black pepper
sauce Ravigote
(see recipe below)

Cooking Method:

1. Place scrubbed mussels and remaining ingredients in a large kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 5-10 minutes,or until mussels have opened.
4. Using a slotted spoon,remove mussels from the broth.Discard any that have not opened.
5. Strain cooking liquid through a sieve lined with cheesecloth,reserving 1 cup (250 ml) of liquid for the sauce.
6. Serve mussels with sauce Ravigote.

For Sauce Ravigote:

Slow cooker Tuscan chicken stew is delicious Italian meal.Adapted from http://sweetpeasandsaffron.com This recipe is very similar to another Tuscan stew ,but not using cannellini beans.

Makes 6 servings

Ingredients:

6-8 boneless chicken thighs,cubed

2 carrots,peeled and sliced

2 stalks celery,sliced

1 medium yellow onion,peeled and diced

2 cloves garlic,peeled and minced

2 medium ripe tomatoes,diced

12 new potatoes,halved

1¾ cup (430 ml) chicken stock

1 tablespoon tomato paste

2 tablespoons dry white wine

1 teaspoon fennel seeds,crushed

1/2 teaspoon salt

1/4 cup (60 ml) water

2½ tbsp cornstarch

1 tablespoon balsamic vinegar

fresh rosemary and chopped fresh parsley

Cooking Method:

Cooking Method:

1. Pour dry white wine into slow cooker.
2. Cover and cook on high-heat setting for 20 minutes.
3. Cut large center vein from lettuce leaves,leaving leaves intact.Immerse in boiling water just until leaves are wilted (about 30 seconds). Drain well.
4. Sprinkle halibut fillets with herbs.Season lightly with salt and black pepper.Sprinkle with sliced spinach.
5. Wrap fish in lettuce leaves,then seam sides down in slow cooker.
6. Cover slow cooker and cook on high-heat setting for 1 hour or until fish is tender and flakes with fork.

Slow cooker chicken Creole. Cubed chicken breasts with vegetables,dry white wine,ham and herbs cooked in slow cooker.Very easy and delicious!
Makes 4 servings


Ingredients:

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

Slow cooker chicken in wine. Chicken pieces with mushrooms,creamy mushroom soup and dry white wine cooked in slow cooker. Very easy and delicious chicken recipe!
Makes 4-6 servings


Ingredients:

• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.

Slow Cooker Dijon Pork Chops

• 10 3/4 oz (325 ml) can condensed cream of mushroom soup
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) Dijon-style mustard
• 1 teaspoon dried thyme,crushed
• 1 clove garlic,peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 medium potatoes,cut into slices
• 1 medium yellow onion,peeled and sliced
• 4 pork loin chops 3/4 inch thick

Cooking Method:

1. In a large mixing bowl,combine soup,dry white wine,Dijon mustard,thyme,garlic and black pepper.Mix well.
2. Stir in potatoes and onions.
3. Transfer mustard mixture to slow cooker.
4. Arrange pork chops over mixture.
5. Cover slow cooker and cook on low heat setting for 7-8 hours.

Slow cooker chicken stew Veronique. Chicken with dry white wine and vegetables cooked in slow cooker.
More slow cooker recipes>>>>>>
Makes 4 servings

Ingredients:

• 1 pound (480 g) chicken tenders,halved
• 1 1/4 cups (310 ml) reduced-sodium,fat-free chicken broth
• 1/4 cup 960 ml) dry white wine
• 1/2 cup (125 g) thinly sliced leak or green onions
• 2 cloves garlic,peeled and minced
• 3/4 teaspoon dried tarragon leaves
• 1/2 cup (125 g) halved red grape
• 1/2 cup (125 g) halved green grape
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) cold water
• salt and freshly ground black pepper

Slow cooker chicken fricassee. Chicken with dry white wine and vegetables cooked in slow cooker. Delicious and easy chicken recipe!
Makes 4 servings

Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Slow cooker prune-stuffed pork fillets. Very delicious and easy recipe.
Makes 4 servings

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Slow cooker pork chops with creamy mushroom gravy.Pork chops with delicious homemade creamy gravy cooked in slow cooker. Very delicious pork chops recipe!
Makes 4 servings

Ingredients:

• 4 pork chops, 1 3/4-inches(4 cm) thick
• 2 tablespoons vegetable oil
• 1 small yellow onion,peeled and sliced
• 6-8 oz (180-240 g_ fresh mushrooms,sliced
• 2 cans (10 1/2 oz (315 ml) each)) condensed cream of mushroom soup
• 1 can (10 12/ oz (315 ml)) condensed cream of celery soup
• 1/2 cup (125 ml) dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground black pepper
• salt

Seared scallops with saffron sauce. Sea scallops with delicious saffron sauce.Very easy to make!

Ingredients:

• 6 tablespoons unsalted butter,divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops,patted dry
• 1 cup (250 ml) dry white wine
• 2 tablespoons heavy cream
• pinch of saffron threads
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,melt 2 tablespoons unsalted butter and olive oil.
2. Add sea scallops,sprinkle with salt and black pepper,and sear well on both sides,turning once.
3. Remove seared scallops from the skillet and set aside,kipping warm.
4. Add dry white wine to hot pan and de-glaze pan.
5. Reduce heat to low and allow to wine to reduce by half.
6. Stir in heavy cream and remaining butter.Once butter is combined,add saffron threads.
7. Stir well.
8. Return seared scallops to the skillet.Turn well to coat.
9. Remove from the skillet and serve immediately.More scallop recipes>>>>

White wine ratatouille. Very easy and delicious ratatouille with white wine.

Ingredients:

• 1 cup (250 ml) olive oil
• 2 cloves garlic,peeled and crushed
• 1 pound (480 g) eggplant,thinly sliced
• 2 pounds (960 g) tomatoes,thinly sliced
• 1 pound (480 g) zucchini,thinly sliced
• 4 green or red bell peppers,seeded and thinly sliced
• 1 2/3 cups (330 ml) dry white wine
• salt and freshly ground black pepper to taste

Cooking Method: 

1. Heat olive oil in a large nonstick skillet.
2. Add crushed garlic and cook,stirring,until lightly browned.
3. Add remaining vegetables and cook,stirring,until lightly browned.
4. Transfer cooked vegetables to deep,heavy saucepan,reserving olive oil.
5. Pour olive oil over vegetables and season with salt and black pepper.
6. Pour over dry white wine and simmer over low heat for 1 hour.Do not stir.
7. Serve white wine ratatouille with white or red wine.

Celery soup recipe. Very easy and delicious celery soup with whiskey and Stilton.

Ingredients:

• 1 tablespoon unsalted butter
• 1 large yellow onion,peeled and chopped
• 1 pound (480 g) celery,trimmed and diced
• 1/2 cup (125 ml) whiskey
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) vegetable bouillon
• 5 oz (150 g) cream
• 1 teaspoon curry powder
• dash of cayenne pepper
• freshly squeezed lemon juice
• salt and freshly ground black pepper
• 3 1/3 oz (100 g) Stilton cheese
• 8 slices of roasted baguette

Pasta with sausage and mushrooms. Very delicious Italian recipe.

Ingredients:

• 1 pound (480 g) sweet Italian chicken sausages
• olive oil
• 1 yellow onion,peeled and chopped
• 4 cloves garlic,peeled and finely chopped
• 1 pound (480 g) Cremini mushrooms,quartered
• 3/4 cup (180 ml) dry white wine
• 16 oz (480 g) package of penne rigate
• 3/4 cup (180g) heavy (double) cream
• 3/4 cup (180 g) grated Parmesan cheese plus extra (to sprinkle on top)
• fresh Italian parsley,chopped
• salt and freshly ground black pepper,to taste

Slow cooker Tuscan chicken stew. Chicken with vegetables and dry white wine cooked in slow cooker. Recipe adapted from http://sweetpeasandsaffron.com



Makes 6-8 servings

Ingredients:

• 6-8 boneless chicken thighs, fat removed and cubed
• 2 carrots,peeled and sliced
• 2 stalks of celery, sliced
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and minced
• 2 tomatoes,diced
• 12 baby potatoes,halved
• 1 3/4 cups homemade chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons dry white wine
• 1/2 teaspoon fennel seeds,crushed
• freshly chopped parsley for garnish
• 1/4 cup (60 ml) water
• 2 1/2 tablespoons cornstarch
• 3 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped rosemary
• 1/2 teaspoon salt