Saturday, March 27, 2010
Slow Cooker Coq Au Vin
No, mine doesn't look very pretty but it tasted amazing! It probably would have looked better had I used pork bacon but I used turkey bacon to make it slightly healthier. You will be amazed at how easy this is and how great it tastes!
8 ounces sliced bacon, diced
1 quartered chicken, skin removed (4 1/2 lbs)
8 ounces small mushrooms
1 cup frozen small whole onions, thawed
6 garlic cloves
1/2 cup dry white wine
2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch
1. In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
2. Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
3. Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
4. Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.