FBD

Crockpot Coq Au Vin

Crockpot crockpot coq au vin

FrenchChickenAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 12 sm White onions, peeled
  • 4 lb Roasting chicken, cut up
  • 0.5 ts Salt
  • 0.3 ts Black pepper
  • 0.3 cup Brandy or cognac
  • 2 ea Cloves garlic, peeled and crushed
  • 0.3 ts Ground thyme
  • 1 ea Bay leaf
  • 1 0.5 cup Dry, strong red wine
  • 5 tb All purpose flour
  • 1 cup Chicken bouillon
  • 0.8 lb Fresh mushrooms, wiped and stemmed
  • 1 tb Butter or margarine
  • 0.3 ts Salt
  • 1 tb Chopped fresh parsley
  • To cook: Place the onions in the slow cooker. Remove the fat from the
  • vent of the chicken and dice it. In a large skillet over medium heat
  • the chicken until well browned. Season with
  • 1/
  • 2 tsp salt and the
  • pepper. Warm the brandy in a ladle or a small saucepan; light it with
  • match and pour it over the chicken. When the flame dies,lift the
  • chicken into the slow cooker and add the garlic, thyme, and bay leaf.
  • Dissolve the flour in the bouillon, turn it into the skillet and bring to
  • simmering, stirring briskly to prevent lumps. Turn into the slow cooker.
  • before serving, in a medium skillet, saute the mushrooms in the butter
  • over medium high heat. In about 5 minutes, they will be
  • tender and the moisture will have evaporated from the skillet. Season
  • with
  • 1/
  • 4 tsp salt and add to the chicken casserole. If the sauce seems
  • thin, simmer it in the mushroom skillet long enough to thicken to the
  • consistency of heavy cream. Garnish the Coq au Vin with parsley
  • before serving.

Instructions

  1. 1

    heat the fat until it is rendered. Discard the shriveled bits and saute

  2. 2

    Pour the wine into the hot skillet and scrape up the pan juices.

  3. 3

    Cover and cook on Low 7-9 hours. Before serving: About 10 minutes

Tags

crockpotslow-cooker