Saturday night – 12/07/2013

The crowd we expected for dinner dwindled to a party of 4. Luckily almost everything we bought will keep a week so we’ll have that big meal next Saturday. This week we went with a little simpler menu.

Rustic Braised Chicken with Mushrooms
Confetti Rice
Steamed Green Beans with Red Peppers and Walnut Oil
Cheese Bread with Caramelized Shallots

Monkey Bread for dessert

The chicken dish is from Slow Cooker Revolution Volume 2: The Easy-Prep Edition from America’s Test Kitchen. I made 1.5x the original recipe. Cooking time was ~3.5 hours. I subbed chives for parsley and added 1 Tbsp. red wine vinegar to the sauce before serving.

Ted made the cheese bread; it was delicious. The recipe will be forthcoming.

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