Chicken with Red wine and Prunes

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Sandy Gluck

6 hr total 0 mins prep

Servings

Red wine, prunes, and red currant jelly give depth and body to this sauce. The vanilla bean lends an interesting note, but if you'd prefer you can simply leave it out. That said, if you do choose to use it, don't discard after using; it's good for one more go round. Simply rinse the bean well and place it in the kitchen to air dry, then use again for flavoring a custard, or the sugar in your canister.

Ingredients

• 1 1/4 cups red wine
• 1/4 cup red currant jelly
• 12 peppercorns
• 1 bay leaf
• 1 teaspoon salt
• 1 vanilla bean
• 1 1/4 cups medium-sized pitted prunes
• 8 large bone-in chicken thighs, about 3 pounds total, skin removed
• 1 tablespoon plus 1 teaspoon all-purpose flour

Directions

• In a 4 to 7 quart slow cooker combine wine, jelly, peppercorns, bay leaf, salt, vanilla bean, if using and prunes. Add chicken and spoon some juices over top.
• Cover and cook 6 hours on low or until chicken is very tender. Remove and discard bay leaf. If using vanilla bean, remove, rinse and dry and reserve for another use.
• Place flour in a small saucepan, whisk in pan juices and cook over low until lightly thickened, about 3 minutes. Spoon juices over chicken and serve.

Braised Pork Mexican Style

Provided by: EatingWell

8 hr total 0 mins prep 252 calories/serving

Servings

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

Ingredients

• 3 pounds boneless pork shoulder or butt
• 1 1/2 cups prepared tomatillo salsa (see Ingredient Note)
• 1 3/4 cups reduced-sodium chicken broth
• 1 medium onion, thinly sliced
• 1 teaspoon cumin seeds or ground cumin
• 3 plum tomatoes (1/2 pound), thinly sliced
• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup reduced-fat sour cream

Directions

• 1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
• 2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
• 3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
• 4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
• Oven method: Total: 3 hours
• Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
• Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

Indian Style Lamb Shank

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Sandy Gluck

6 hr total 0 mins prep

Servings

Ingredients

• 2 teaspoons garam masala
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 1-pound lamb shanks
• 1 tablespoon vegetable oil
• 1 cup canned crushed tomatoes
• 1/2 cup mango chutney
• 1/2 cup water
• 4 cloves garlic, thinly sliced

Directions

• In a small bowl, combine garam masala, sugar, salt, and pepper. Rub half the mixture into lamb shanks; reserve remaining mixture.
• In a large skillet, heat oil over medium. Working with 2 lamb shanks at a time, cook until browned all over, about 3 minutes. Repeat with remaining lamb.
• In a 4 to 7 quart slow cooker, stir together tomatoes, chutney, garlic, water, and remaining spice mixture. Add lamb and spoon some tomato mixture over. Cover and cook over low for 6 hours or until lamb is tender. Transfer lamb to a platter, skim and discard any fat from surface of sauce, taste and adjust salt if necessary. Spoon sauce over lamb and serve.