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

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