Coq Au Vin In A Crock Pot! - cooking recipe

Ingredients

6 large chicken legs with thigh, separated, skin on and knuckles removed
1/2 yellow onion, cut into 1/2 inch dice
1 large carrot, cut into 1/2 inch dice
1 celery rib, cut into 1/2 inch dice
6 -8 large garlic cloves
1 (750 ml) bottle red wine (divided use)
1 teaspoon parsley
1 teaspoon thyme
1 bay leaf
1 tablespoon beef base

Preparation

-Measure 1 cup of the red wine and set aside for later use.
-Mix the leftover wine with the beef soup base and whisk together until well combined. Pour into 6 quart crockpot.
-Put all other ingredients into crockpot.
-Cook on low for 8 hours.
-Carefully take out chicken (it will be falling apart) and set aside.
-Strain out all solids from the crock and throw away. Strain the juices into a saucepan.
-Add the reserved 1 cup of wine into the saucepot and boil for 15 minutes until thickened and syrupy.
-Put the thickened sauce and the chicken back into warm crockpot until ready to serve.