The challenge is to take back the “value meal” by getting together with family, friends or neighbors to enjoy a meal that costs no more than $5 per person (the cost of the average fast food meal). Slow Food USA says that slow food shouldn’t have to cost more than fast food, and they’re right!
If you want to join in, you can sign up for the challenge at Slow Food USA. If you’re a blogger, join us by sharing your favorite slow food meal ideas and linking up with to our Natural Network Blog Hop at the bottom of this post!
Here’s what I’m making:
Chick’n N Wine (a less-than-dignified Coq au Vin)
I took the phrase “slow food” completely to heart on this one and decided to present you with a cozy, Crockpot recipe. I love throwing ingredients into a pot, leaving for the day, and coming home to a delicious fragrance and magic bubbling on the countertop–perfect for a breezy, fall evening!
2 lbs organic chicken thighs ($6)
1 lb organic carrots, peeled and chopped ($2)
6 organic red-skinned potatoes, quartered (~$1.50)
1 large organic yellow onion, roughly chopped ($.50)
2 stalks of organic celery, roughly chopped ($.50)
8 oz pkg of button mushrooms, sliced ($2.99)
2-3 cloves of garlic, minced ($.20)
8 oz organic chicken broth ($1.99)
spices to taste: thyme, rosemary or sage, salt, pepper
1 cup red wine, any kind (optional–I used what was left in a 2-day-old bottle. You could just use more broth.)
Layer in the Crockpot: Potatoes, carrots, onions, celery, mushrooms. Add spices. Stir through. Top with chicken. Pour broth and wine over all ingredients. Cover. Cook on low for 8 hours. Enjoy!
Join the Natural Network Blog Hop:
1. Follow the first five blogs in the Linky, these are your hosts. Be sure to leave us a comment so we can follow you back!
2. Leave a link to your Blog Post so we can follow you!
3. Feel free to grab the linky code and post it on your blog post!