Recipe for Coq Au Vin - Chicken Braised In Wine


2 1/2 lb chicken, cut-up
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
6 bacon slices, diced
2/3 cup sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 lb whole mushrooms
1 chopped parsley
8 small new potatoes, scrubbed


In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.

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