Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Wednesday, January 4, 2012

Slow-Cooker Chicken Thighs in Red Wine

8 chicken thighs, bone-in, skinless
3 carrots, cut into chunks
6 whole peeled garlic cloves
3 sprigs thyme
1 cup red wine
1 cup water
1 packet Trader Joe’s chicken broth in foil pouch (when mixed with water = 1 cup  chicken broth)
¼ tsp Sel De Guerande (coarse sea salt)
fresh ground pepper

2 TBS cornstarch
3 TBS water

Put all above ingredients--except cornstarch and water-- in slow cooker.  Cook on high for 1 hour, then reduce to low for 6 hours.

Remove solids from slow cooker.  Mix  cornstarch and water together, then add to sauce, stirring.  Turn slow cooker on high and cook for about 15 minutes to thicken.  Add chicken and carrots back in.


  1. This sounds great! Can't wait to try it.

  2. You don't indicate how much cornstarch and water to add to the cooking liquid. Simpletons like me need the complete detail!