Ingredients: |
Ingredients: Servings: 4-5
4 oz. Thick Cut Bacon, cut into 1/2” by 1” lardons
2-3 Tbsp. Butter
1 cut-up Fryer Chicken (toss the back and wing tips), or just buy thighs and breasts
1/2 cup Flour
1/4 cup Cognac (optional)
1/2 Bottle Dry Red Wine (Pinot Noir preferred, burgundy is traditional)
2 cups Chicken Broth, or as needed
2 Tbsp. Tomato Paste
1 tsp. Garlic, chopped
4 sprigs Fresh Thyme (or 1 tsp. Dried Thyme)
2 Bay Leaves
2 (8 oz.) pkg. Baby Portabella Mushrooms, sliced
2 Yellow Onions, each cut into 6 even sections (top to bottom)
2 bags Baby Carrots
3/4 Head Celery, chopped
Kosher Salt and Freshly Ground Black Pepper to taste
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Directions: |
Directions:Sauté bacon in 12” skillet over medium heat in butter until lightly browned, 8–10 minutes. Remove with slotted spoon to paper towels. Pat chicken dry and season both sides generosity with salt and pepper. Place chicken, few pieces at a time, into large, sealable, plastic bag along with flour. Shake to coat all pieces. Remove excess flour and place on metal rack.
Sauté chicken in hot bacon fat, skin side down and in batches not to crowd pan, until brown, approximately 6–8 minutes. No need to turn pieces over. Transfer chicken to slow cooker. Pour wine (and cognac, if used) in slow cooker adding enough chicken stock to cover chicken, then place bacon on top.
Drain all but 2-3 Tbsp. of bacon fat from skillet. Retain remaining fat for later if needed. Braise mushrooms over medium heat until they begin to give up their liquid, approx. 5-minutes. Add onions, carrots and celery over medium heat approximately 3-4 minutes. Add garlic, thyme, bay leaves and tomato paste stirring constantly for 2-3 minutes more.
Transfer all ingredients with slotted spoon to slow cooker. Cover and cook on low for 6–7 hours, or high for 3–5 hours. Taste in 2-hours prior to serving adding salt/pepper, as needed, to correct seasoning. |
This recipe for COQ AU VIN (Chicken in wine) - SLOW COOKER is from