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Coq au Vin

Source of Recipe


From "Lora Brody Plugged In" by Lora Brody






List of Ingredients



• 1 lb. lean sliced bacon
  
• 3 Tbsp olive oil
  
• 4 lbs. skinless boneless chicken breasts, cut into bite-size pieces
  
• 1 large onion, chopped
  
• 24 small white onions, peeled and left whole
  
• 2 cloves garlic, minced
  
• 1/4 cup all-purpose flour
  
• 1 cup Burgundy wine
  
• 3 cups beef broth
  
• 2 bay leaves
  
• 1 tsp dried thyme
  
• 1 tsp dried basil
  
• 8 ounces mushrooms, sliced
  
• Salt and freshly ground black pepper, to taste
  
• .
  
• -- To Finish and Garnish --
  
• 1 cup peeled, seeded, and diced ripe tomatoes
  
• 1/4 cup cognac or brandy
  
• 2 to 3 Tbsp chopped fresh Italian parsley leaves (to your taste)
  
• 2 Tbsp cornstarch mixed with 4 to 5 Tbsp water (if needed)
  






Instructions



1. In an electric skillet set on medium heat (350º F) or in a large skillet over medium heat, fry the bacon until crisp.
   
   
2. Remove the bacon to paper towels to drain, and discard all but 2 to 3 tablespoons of the fat from the pan. Add the olive oil and increase the heat to medium-high (375º F). Add the chicken and brown on all sides.
   
   
3. Tear the bacon into bite-sized pieces and divide them into two portions, setting aside one portion for garnish.
   
   
4. Place the other half of the bacon, the browned chicken, and the remaining ingredients -- except the garnishes -- in a slow cooker, cover, set on high, and cook until the onions and chicken are thoroughly cooked, 3-1/2 to 4 hours.
   
   
5. Prepare the garnish ingredients and set aside. At the end of the cooking time, the sauce should coat the back of a spoon. If it does not, quickly stir the cornstarch mixture into the slow cooker and cook on low until thick, another 10 to 15 minutes. Stir in the garnish ingredients (remember the reserved bacon!) and serve.
   
   Makes 10 servings.