Slow Cooker Coq Au Vin - cooking recipe

Ingredients
    8 ounces sliced bacon, diced
    1 quartered chicken, skin removed (4 1/2 lbs)
    8 ounces small mushrooms
    1 cup frozen small whole onions, thawed
    6 garlic cloves
    1/2 cup dry white wine
    2 teaspoons dried rosemary
    1/2 teaspoon kosher salt
    1/4 cup water
    2 tablespoons cornstarch
Preparation
    In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
    Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
    Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
    Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.

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