Coq au Vin
Makes 6 servings
|2||cups frozen pearl onions, thawed|
|4||slices thick-cut bacon, crisp-cooked and crumbled|
|1||cup sliced button mushrooms|
|1||clove garlic, minced|
|1||teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
|6||boneless skinless chicken breasts (about 2 pounds)|
|1/2||cup dry red wine|
|3/4||cup reduced-sodium chicken broth|
|1/4||cup tomato paste|
|3||tablespoons all-purpose flour|
|Hot cooked egg noodles (optional)|
- Layer onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth in slow cooker.
- Cover; cook on LOW 6 to 8 hours.
- Remove chicken and vegetables; cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl; cool slightly. Mix reserved liquid, tomato paste and flour until smooth; stir into slow cooker. Cook; uncovered, on HIGH 15 minutes or until thickened. Serve over hot noodles, if desired.
Coq au Vin is a classical French dish that is made with bone-in chicken, salt pork or bacon, brandy, red wine and herbs. The dish originated when farmers needed a way to cook old chickens that could no longer breed. A slow, moist cooking method was needed to tenderize the tough old birds.
|Total Fat||6 g|
|Calories from Fat||19 %|
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