Karen’s Killer Fixin’s: Slow Cooker Coq Au Vin

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER COQ AU VIN!!

This is one of my favorite chicken dishes, even if I don’t allow myself to make it often.  Since I’m a big bacon fan, I usually use more than the required amount but that’s just me. It’s just too easy to pig out!  Pun intended.  🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 93 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER COQ AU VIN
[Serves 4]

3 slices bacon, cut in ¾ inch pieces                            
1 pkg. (10 oz.) mushrooms, cut in half
2 cups frozen pearl onions                                         
1 chicken, 3½-4 lb. cut up and skinned
1 onion, chopped                                                       
1 large carrot, chopped
4 cloves garlic, chopped                                             
1 cup dry red wine
2 T. tomato paste                                                       
1 bay leaf
¾ cup chicken broth                                                   
Salt & Pepper

In non-stick skillet, cook bacon over medium heat until brown.  Drain bacon on paper towel.  Meanwhile, in 5-6 quart slow cooker, combine mushrooms and frozen pearl onions; set aside.  Sprinkle chicken pieces with ½ tsp. salt and ¼ tsp. pepper.  In skillet with bacon fat, cook chicken (in 2 batches if necessary) over med-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.  Discard drippings from skillet.  Reduce heat to medium; add onion and carrot and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute.  Add wine, tomato paste, and bay leaf; heat to boiling stirring to dissolve tomato paste.  Pour wine mixture and broth over chicken pieces.  Cover slow cooker and cook on low 8 hours or on high 4 hours.  To serve, discard bay leaf.  Serve over mashed potatoes or rice.

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