chicken and mushroom gravy: crockpot edition

Time to dust off the crockpot, y’all. It’s the most wonderful time of year!

…crockpot season, that is! While this beloved appliance of mine makes celebrity appearances during the summer {for dishes such as this and this}, it truly shines during the cooler months. There’s something so special about a slow cooked meal, and walking into your home at the end of a dreary day, greeted by aromas wafting from the kitchen. It is instantly soothing, like a hug or a pat on the back with someone saying – “don’t worry, dinner is on me tonight”.

Except we prepared ahead! This dish couldn’t be easier. For awhile now, I’ve been craving a mushroom gravy. I didn’t know with what, though; I spent a few nights last week brainstorming dinner ideas, and when I stumbled upon this recipe, I knew it would be perfect. I tweaked it a bit to fit the current state of our refrigerator, and voila! A perfect chicken dinner, prepared in no time.

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I spent the day at work {and the hubs too, I’m sure!} dreaming about this dish. Like I mentioned, I love the anticipation of the end of the day, knowing that dinner is doing work on itself. And y’all, it was amazing. From the moment I walked in until we sat down for our meal, there was nothing but smiles. The chicken is perfectly tender; the gravy is rich and flavorful. And piled high on top of your favorite starch, it’s a match made in chicken heaven.

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Enjoy!

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Chicken & Mushroom Gravy: crockpot edition {recipe adapted from food.com}

Wonderfully comforting and delicious, this dish is the ideal fall meal. With minimal prep time, it can be thrown together minutes before walking out the door for work; you and your family will be rewarded with the glorious aroma of roasted chicken and gravy after a long day! 

Ingredients:

3 lbs. bone-in, skin-on chicken breast

8 ounces plain Greek yogurt

4 cups low-sodium chicken stock, divided

1 tsp. oregano

1 tsp. rosemary

1 tsp. onion powder

1 tsp. garlic powder

salt and pepper, to taste

1 large onion, thinly sliced

8 ounces sliced fresh mushrooms {I used shiitake}

2 Tbsp. cornstarch + 1/2 cup boiling water, combined {to be used at the final 15 minutes of the dish}

1 Tbsp. butter

To Prepare:

After removing the skin, generously season both sides of the chicken breasts with salt and pepper. Place into the crockpot, and top with the sliced mushrooms and onions.

In a small mixing bowl, whisk together the Greek yogurt, 2 cups of the chicken stock, and herbs. Season to taste with salt and pepper. Pour over the chicken and vegetables.

Cook on low for 6-7 hours, or until chicken is done and falling off the bone. At 15-20 minutes before serving, uncover the crockpot and shred the chicken and stirring well with the gravy mixture. Remove any bones you see! Pour in the remaining 2 cups of chicken stock, and add in the slurry {cornstarch and hot water}, making sure to combine thoroughly. Lastly, stir in the butter.

Serve over rice, egg noodles, or my favorite – – – smashed cauliflower.

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Enjoy!

The Wynn, Las Vegas

I love a good challenge, and a few weeks ago when my friends over at Vegas.com contacted me with just that opportunity, I knew I had to take them up on it!

More recently, the Wynn resort has paired up with renowned vegan chef Tal Ronnen to create dishes catered towards those who have chosen to adopt a vegan-or-vegetarian-based lifestyle. So what does this have to do with little ol’ me, you might ask? I got to pick a dish, any dish on their menu {the vegan/vegetarian menu is available all throughout the Wynn} and put my own twist on it. How fun is that, y’all!?

After hungrily perusing their menu and website, I knew I was going to stick with the one that jumped out at me right off the bat – the ‘Mushroom Risotto’, an offering at the Lake Side restaurant. Rustic and simple, but full of rich and earthy flavors, I knew that it was something I would want to recreate.

Now, all of you already know that risotto, while insanely delicious and enjoyable, is not exactly a “weeknight” friendly dish. While therapeutic and comforting to prepare, it requires a good amount of time and careful watching during the preparation; you can go from perfectly done to overcooked in the blink of an eye. So as I was thinking about how I wanted to change this up, my mind wandered over to the concept of…dumplings! Brilliant!

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By keeping the structure of the sauce {caramelized onions and fresh herbs, lots AND lots of mushrooms} the dish stays true to its roots, but is made a bit simpler for weeknight enjoyment. It takes only a few minutes to assemble, and only requires one dish for cooking! For my dishwashing hubby, that is the ultimate dream.

I also developed a bit more flavor in the base of the stew by caramelizing the onions with a splash of white wine – the bright notes {I used a chardonnay} make the dish lean a bit more towards spring flavors; it also helps you scrape up those wonderful bits of goodness on the bottom of the pan. The dumplings get an herbal punch with fresh thyme and sage, and nutritional yeast pumps it up with a subtle cheesy flavor and a bit of added protein.

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Be sure to check out @Vegas to see what other bloggers have come up with! Enjoy, and happy cooking!

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Mushroom Stew & Herb Dumplings 

You can’t mess with a classic like this dish. Perfectly wonderful served piping hot, right off the stove top. I’ve noted where options can go from vegetarian to vegan; feel free to adapt as you like! 

Ingredients:

5 to 6 cups vegetable stock {amount will vary on how thick the stew becomes when cooking the dumplings}

1 tsp. dried oregano

1 tsp. dried thyme

3 garlic cloves, minced

1/4 cup white wine

4 cups assorted seasonal mushrooms, wiped clean and sliced

2 tablespoons olive oil

1 large onion, peeled and diced

Herb Dumpling Ingredients:

2 cups flour {I used gluten-free}

1/4 cup nutritional yeast

1 tablespoon baking soda

1/2 teaspoon salt

3 tablespoons butter {for a vegan option, a buttery spread can be substituted}

1-1/2 cups low-fat buttermilk {for a vegan option, a nut milk of choice can be used}

1 teaspoon fresh thyme

1/2 teaspoon fresh sage

pepper, to taste

Stew Directions:

In a large sauce pot over medium heat, add in the olive oil. Once hot, add in the onion. Season to taste with salt and pepper. Saute until golden brown in color, about 10 minutes. Add in the wine, scraping the bottom to loosen up any bits. Stir in the mushrooms, garlic, oregano and thyme. Cook until the mushrooms have softened and darkened in color, about 10 minutes. Pour in the stock; raise the heat and bring to a boil.

Prepare the dumplings while waiting for the stock mixture to boil – in a large mixing bowl, combine the flour, nutritional yeast, baking soda, fresh thyme, fresh sage, and salt. Whisk to combine and then add in the butter, buttermilk and pepper.

Once the stock mixture is boiling, drop the dumpling dough in using two large spoons {like making drop cookies}. Boil until the dumplings are cooked through, about 20 minutes. Ladle into large soup bowls and enjoy!

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