Crockpot Coq Au Vin
6 Green onions
3 Bacon slices
1 Chicken -- cut-up
1 teaspoon Salt
1/2 teaspoon Thyme
8 Small white onions
2 cups Dry red wine
2 teaspoons Chicken stock
1 Clove minced garlic
1/2 pound Mushrooms
2 tablespoons Butter
1 1/2 tablespoons Cornstarch
2 tablespoons Cold water
Chop white part of green onion only. Saute bacon and chopped onion in a large fry pan until bacon is crisp. Transfer to crock pot. Wash chicken and pat dry; add to pan.
Season with salt and thyme. Brown on all sides - transfer of crockpot. Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to crock pot. Pour wine into fry pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours.
Slice mushrooms. Saute in butter. Add to chicken. Turn heat on HIGH,when juices bubble, stir in cornstarch and water which have been blended together. Cook until thickened. Sprinkle with parsley.
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