Coq au vin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Broiler-fryer chicken cut-up |
| 6 | slices | Bacon; diced |
| ⅔ | cup | Sliced green onions |
| 8 | smalls | White onions; peeled |
| ½ | pounds | Whole mushrooms |
| 8 | smalls | New potatoes; scrubbed |
| 1 | Garlic cloves; crushed | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Dried thyme leaves |
| 1 | cup | Chicken stock |
| 1 | cup | Burgundy wine |
| Chopped parsley | ||
Directions
RIVAL CROCK-POT COOKBOOK
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 garlic in CROCK-POT.
Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken stock. Cover and cook on Low 6-8 hours. (H High: 3-4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.
Posted 10-14-93 by KAREN MINTZIAS on F-Cooking From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 12-11-95