Eight-Hour Coq Au Vin

Coq Au Vin---otherwise know as fancy chicken stew to Bubba and the crew. Have you ever tried to teach country folk to speak french? DON'T! This is a great recipe for many reasons, it doesn't take the light years that regular Coq Au Vin takes, it tastes like you slaved for days to make, and you simply plop everything in the slow cooker and walk away. My kind of recipe!!!!

If you're a early riser with extra a. m. time, try this easy, make-ahead Coq Au Vin. You can even cook extra bacon to munch on for breakfast.

Ingredients:

• 6 SLICES BACON, CUT CROSSWISE INTO 1/4-INCH PIECES
• 20 OUNCES MUSHROOMS, EACH CUT IN HALF
• 4 CUPS FROZEN PEARL ONIONS
• 2 CUT-UP CHICKENS { 4 POUNDS EACH }, SKIN REMOVED FROM ALL THE PIECES EXCEPT WINGS
• 1 TEASPOON SALT
• 1/2 TEASPOON WHITE PEPPER
• 2 MEDIUM ONIONS, CHOPPED
• 2 LARGE CARROTS, PEELED AND CHOPPED
• 8 GARLIC CLOVES, CHOPPED
• 2 CUPS DRY RED WINE
• 4 TABLESPOONS TOMATO PASTE
• 2 BAY LEAVES
• 1 1/4 CUPS CHICKEN STOCK

  

Directions:

1. In a nonstick 24-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside and refrigerate.
2. Meanwhile, in a 12-quart slow-cooker bowl, combine mushrooms and pearl onions.
3. Sprinkle chicken pieces with salt and white pepper. In skillet with bacon fat, cook the chicken { in batches if necessary } over medium-high heat until browned, about 10 minutes. Place chicken over mushroom and onions in slow-cooker.
4. Discard drippings from skillet. Reduce heat to medium, add chopped onion and carrots and cook, stirring frequently, until onion softens, about 2 minutes.
5. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaves; heat to boiling, stirring to blend in tomato paste.
6. Pour wine mixture and stock over chicken. Cover slow-cooker and cook on Low 8 hours or on High 4 hours.
7. To serve, discard bay leaves. With a large spoon, transfer chicken and sauce to a large deep platter; sprinkle with bacon.

ACTIVE TIME: 20 MINUTES
TOTAL TIME: 8 HOURS ON LOW OR 4 HOURS ON HIGH
MAKES: 8 MAIN-DISH SERVINGS