Weekends are super crazy in our household. Between soccer, baseball and flag football, we have little time to do much else! After the games we like to invite friends and family over for dinner but the hectic schedule doesn’t necessarily lend itself to entertaining. We needed to find a way to prepare meals while we were out. I knew a personal chef was out of the question, so when I heard about Gourmia’s Multi Cooker and Sous Vide, a glimmer of hope appeared!
You can bake, saute, roast, sous vide, make yogurt, slow cook, keep warm, cook rice, make a stew or steam in this ONE pot. We are huge braising fans so our first recipe in the Gourmia Multi Cooker and Sous Vide was Coq au Vin. YUM!
- 2 slices of 1/4″ thick pancetta, diced
- 4 chicken leg quarters
- 2 carrots sliced
- 1 medium Spanish onion, chopped
- 8 oz cremini mushrooms, quartered
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp olive oil
- 2 cups red wine (preferably French or pinot noir)
- 1 cup chicken broth
- Set your Gourmia Multi Cooker and Sous Vide to saute and the timer to 30 minutes. Let the pot warm up (about 3 minutes). Add the olive oil and pancetta. Cook for 6-8 minutes, until the fat is rendered.
- Remove the pancetta from the pot with a slotted spoon, leaving the fat. Salt and pepper both sides of the chicken quarters and add to the pot. Cook for 5-6 minutes per side.
- Remove chicken and place it aside on a plate.
- Add onions and carrots. Saute for 5-6 minutes.
- Add thyme leaves and mushrooms. Sprinkle with salt and pepper and cook for 4 minutes.
- Add chicken back to the pot.
- Add wine, chicken broth, and bay leaf. Bring to a boil.
- Change the setting to “slow cook”. Change the timer to 4 hours and press “Start”.
Once done, plate the coq au vin with mashed potatoes and your choice of vegetable.
The chicken was SO soft, it practically fell off the bone. I am completely sold – weekends are going to be made for my Gourmia Multi Cooker and Sous Vide! I am super excited to figure out what dish I am going to make next weekend!