Eight-Hour Coq au Vin
If you're an early riser with extra a.m. time, try this easy, make-ahead slow cooker Coq au Vin. You can even cook extra bacon to munch on for breakfast.
"Great recipe. I used two sundried tomatoes instead of tomato paste. "- FatBoy2002
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|3 slicesbacon; cut crosswise into 3/4-inch pieces|
|1 10-oz packagemushrooms; each cut in half|
|2 cupsfrozen pearl onions|
|4 poundschicken; skin removed from all pieces except wings|
|Salt and pepper|
|1 mediumonion; chopped|
|1 largecarrot; chopped|
|4 clovesgarlic; chopped|
|1 cupdry red wine|
|2 tbsptomato paste|
|1 bay leaf|
|3/4 cupchicken broth|
Eight-Hour Coq au Vin Preparation
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.
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