Crockpot Chicken in Wine (Coq au Vin) Recipe I

4 lbs of chicken breast fillet; rinsed, skinned & skinned & diced
1/2 tsp of salt
1/4 c of brandy (or cognac)
2 garlic cloves; skinned & pound
1/4 tsp of thyme; ground
1.5 c of red wine (dry, strong)
1 bay leaf
5 Tbsps of flour (all-purpose)
3/4 lb of mushrooms (fresh); stemmed, rinsed, drained & pat dry
1 c of chicken broth
3 Tbsp of butter (or margarine); divided
1 Tbsp of parsley (fresh); sliced
1/4 tsp of salt
12 pcs of white onions (small); skinned
1/4 tsp of black pepper
2 cloves of garlic; minced

Combine salt, pepper, and chicken in one large bowl. Mix well to season evenly.

Place a nonstick skillet with 2 Tbsps of butter over medium heat. Once the butter melts, saute garlic and onions. Add diced chicken. Saute ’til light brown. Pour brandy into the saucepan.

Heat it up over low heat. Afterward, light the brandy using a match or lighter. Add it to the chicken. Shake skillet a bit to toss chicken lightly. Just when flame is about to expire, transfer the mixture into the crockpot.

Warm red wine using the same skillet. Stir lightly. Dissolve all-purpose flour with chicken broth ’til smooth. Add it to the red wine. Let it simmer for about 3-5 minutes, stirring constantly. Add this sauce to the chicken mixture. Stir in thyme. Mix well.

Cover with lid. Set heat to low. Cook for 6-8 hours. About 15 minutes into cooking, saute mushrooms using the remaining butter. Stir this into the chicken mixture. Put the lid back on.

Continue cooking for another half hour, stirring occasionally. Sprinkle with chopped parsley. Serve with fried rice.

>> Crockpot Chicken in Wine (Coq au Vin) Recipe I