Eight-Hour Coq au Vin 10 pts

By Rander9576

Ingredients

• Yields 4 servings
• 3 slice(s) bacon, cut crosswise into 3/4-inch pieces
• 1 package(s) (10-ounce) mushrooms, each cut in half
• 2 cup(s) frozen pearl onions
• 1 (4-pound) cut-up chicken, skin removed from all pieces except wings
• Salt and pepper
• 1 medium onion, chopped
• 1 large carrot, chopped
• 4 clove(s) garlic, chopped
• 1 cup(s) dry red wine
• 2 tablespoon(s) tomato paste
• 1 bay leaf
• 3/4 cup(s) chicken broth
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Details

Servings 4

Preparation

Step 1

1.In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.

2.Meanwhile, in 5- to 6-quart slow cooker, combine mushrooms and frozen pearl onions; set aside.

3.Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.

4.Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.

5.To serve, discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.