Chicken in Red Wine (Coq au Vin)
6 slices bacon
8 boneless skinless chicken thighs
1 bag (16 oz) ready to eat baby cut carrots
8 oz tiny pearl onions
1 tsp salt
1/4 tsp pepper
1 tsp dried thyme leaves
2 cloves garlic, finely chopped
2 dried bay leaves
1 1/4 cups dry red wine
3/4 cup chicken broth
1 lb fresh small whole mushrooms
2 tbsp flour
2 tbsp cold water
1/4 cup chopped fresh parsley
Line a microwavable plate with microwavable paper towel. Add bacon; cover with another
paper towel and cook on high 3-5 minutes or until crisp. Crumble bacon.
Spray a 5-6 quart slow cooker with cooking spray. Place chicken in cooker. Add carrots,
onions, bacon, slat, pepper, thyme, garlic,bay leaves, wine and broth.
Cover; cook on Low heat setting for 8-10 hours.
Skim any fat from the surface of chicken mixture. Stir in mushrooms. In a small
bowl, mix flour and water; stir into chicken mixture. Stir in 2 tbsp of parsley.
Increase heat setting to High. Cover; cook about 30 minutes longer or until mixture is
thickened. Remove bay leaves before serving. Sprinkle with remaining parsley.