This dish to me might be the perfect winter comfort food! This would be a great dish to make for friends and family. It can be made well in advance, leaving you more time to enjoy your company.
This recipe is from Julia Child’s Cookbook, “Mastering the Art of French Cooking”. The recipe calls for stewing beef, however we used Beef Shanks instead and it was delicious!
Whenever possible we like to buy our meat or produce directly from the farm. I like knowing where the product is coming from and also knowing the quality as well. We purchased our Beef from an Alberta farm called Rose Ridge Farms. Check out their website for all of the products that they provide.
If you are going to try out this recipe give yourself plenty of time. You do not want to rush anything. Plus the great thing about this is the longer the dish cooks the better it gets! Slow and Steady!
Follow this link for steps on how to make this great dish! Julia Child’s Beef Bourguignon
Its Thursday evening at the end of the day and all you want to do is go home and relax, but then you remember that you have people coming for dinner tomorrow night and have nothing prepared. Well with this recipe in hand and a quick stop at the grocery store you will be all set!
You will need:
8-10 boneless, skinless chicken thighs
1-2 tablespoons extra virgin olive oil
1 16 ounce package frozen white pearl onions
8 ounces white button mushrooms, quartered
5 garlic cloves, minced
2 stems fresh rosemary
1 bay leaf
¾ cup balsamic vinegar
1 cup chicken stock
3 tablespoons tomato paste
¼ cup brown sugar
kosher salt and freshly ground black pepper
1 tablespoon butter
½ cup pomegranate seeds
¼ cup flat leaf parsley leaves, torn or chopped
- Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
- Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
- Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
- Garnish the chicken with pomegranate seeds and parsley and serve immediately with rice, mashed potatoes or other grain and balsamic sauce.
Thank you to Foodie Crush for this quick and amazing recipe!