Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Coq Au Vin




Source of Recipe


????
3 spring onions, chopped (white part only)
1/2 lb bacon, chopped
1 chicken (3 lb)
salt and pepper
thyme
8 small onions, whole
1 cup red wine
1 cup chicken stock
2 cloves garlic, minced
1/2 lb mushrooms, sliced
3 Tbls. butter or margarine
4 tsp. cornstarch
2+1/2 Tbls. cold water
chopped parsley

Saute the chopped onions and bacon in a large skillet until the bacon is crisp. Put into the crockpot.

Season the chicken with salt, pepper and thyme and brown on all sides in the bacon fat. Put in the crockpot.

Peel the whole onions and brown in bacon fat. Put in the crockpot.

Pour the wine and the chicken stock with the garlic into the skillet and scrape the bottom of any bits. Pour over the chicken.

Cover the crockpot and cook on low (200ºF) for 8 hours.

Saute the mushrooms in the butter and add to chicken. Turn the crockpot to high (300ºF) and bring to a boil. Remove chicken.

Blend together the cornstarch and water and add to crockpot. Stir until thickened.

Pour the sauce over the chicken and sprinkle with chopped parsley