Slow Cooker Coq Au Vin
Adam VandenToorn
ingredients
- 8 oz. Sliced Bacon, diced
- 1 Quartered Chicken (4.5 lbs.), skin removed
- 8 oz. Small Mushrooms
- 1 Cup Frozen Small White Onions, thawed
- 6 Cloves Garlic
- 1/2 Cup Dry White Wine
- 2 tsp. Dried Rosemary
- 1/2 tsp. Kosher Salt
- 1/4 Cup Water
- 2 T. Cornstarch
directions
- 1
In 12-inch skillet, cook bacon on medium and transfer to slow cooker.
- 2
Pour off all but 1 T. fat from skillet; add chicken and brown on medium-high. Pour off fat.
- 3
Add mushrooms, garlic and onion to slow cooker; top with chicken.
- 4
Add wine, rosemary and salt to skillet; heat to bowling and then add to slow cooker.
- 5
Cover slow cooker; cook on low for 6 hours, until chicken is thoroughly cooked.
- 6
Transfer chicken and vegetables to platter and keep warm.
- 7
Pour sauce into sauce pan. In a cup, blend water and cornstarch; stir into sauce.
- 8
Heat until sauce thickens and boils, stirring constantly.
- 9
Pour over chicken.
Source: Adam
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