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Post by :quodan
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3651
Click below to download : Poultry - Chicken Coq Au Vin (Format : PDF)
Poultry - Chicken Coq Au Vin
2 1/2 lb Chicken, cut-up1 Clove garlic, crushed
1 ts Salt
1/4 ts Pepper
1/2 ts Dried thyme leaves
6 Bacon slices, diced
2/3 c Sliced green onions
1 c Chicken broth
8 sm White onions, peeled
1 c Burgundy wine
1/2 lb Whole mushrooms
Chopped parsley
8 sm New potatoes, scrubbed
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 broth. Cover and cook on Low 6 to 8 hours. (High: 3 to 4 hours).
During last hour, add Burgundy and cook on High. Garnish with chopped parsley.
From Rival Crock-Pot cookbook, date unknown.
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1 whole chickensalt and pepper1 T fresh thyme and/or other herbs2 cloves crushed garlic1 medium onion (cut in eighths)1 stalk celery (cut in chunks)1 medium carrot (cut in chunks)1/2 cup waterRinse and discard any excess fat; sprinkle inside and out with salt and pepper. If desired, place thyme and/or other herbs in body cavity for a light fragrance. In bottom of a large (preferably 6 qt) slow cooker, place crushed garlic, onion, celery, carrot, and 1/2 water. Simmer 8 to 12 hours on low (use high for the first hour). Remove and let cool 10 minutes; cut into serving pieces (discarding
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