Crock au Vin

By

NUTRITION per serving: 797 Calories; 52g Fat; 55g Protein; 19g Carbohydrate; 7g Dietary Fiber; 269mg Cholesterol; 520mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 3 Vegetable; 6 Fat. Points: 19

View complete recipe

  • 6

Ingredients

  • 6 slices bacon, cut into 1 inch pieces
  • 1 (4 1/2 to 5 pound) chicken, cut up
  • Salt and pepper to taste
  • 1 pound fresh mushrooms, halved
  • 1 cup chopped onion
  • 3 medium carrots, chopped
  • 3 cloves garlic, pressed
  • 3/4 cup red wine (or use red grape juice)
  • 3 tablespoons parsley, chopped
  • 3/4 teaspoon rosemary
  • 1 cup low sodium chicken broth
  • 1 bay leaf
  • 15 ounces frozen artichoke hearts, thawed
  • 3 tablespoons butter
  • 3 tablespoons flour

Preparation

Step 1

Cook bacon in a large skillet; remove and set aside. Add chicken to the bacon fat in the skillet and brown on all sides. Don't worry about cooking it through - just brown it on all sides. Remove chicken from skillet. Drain off some of the grease in the bottom of the skillet, but not all. Season with salt and pepper to taste. Add mushrooms, onion, carrots and garlic to skillet and cook for 3 to 5 minutes, or until onions begin to soften and mushrooms begin to decrease in size. Add wine, parsley, rosemary and chicken broth to skillet. Let this simmer a bit while scraping up the browned bits from the bottom of the skillet. Pour vegetables and skillet liquid into slow cooker. Add bay leaf and bacon. Place chicken over top. Cover and cook on low heat setting for 6 to 7 hours. About 1 hour before you are ready to serve, crank the temperature up to high and add the artichoke hearts. Cover and cook through. About 10 minutes before
you are ready to serve, melt butter in a saucepan; add Flour and whisk together until paste is smooth and lightly browned, but not burned. With a slotted spoon, remove chicken and veggies from slow cooker. Gradually pour liquid from slow cooker into saucepan, stirring to blend with flour paste. Bring to a low boil; cook for 3 to 5 minutes, or until slightly thickened. Serve this wine sauce over chicken.

SERVING SUGGESTION: Steamed red potatoes tossed with butter and chopped parsley, petite green peas and a nice loaf of French bread.

View complete recipe