Crockpot Chicken in Wine (Coq au Vin) Recipe III

A dash of nutmeg
1/3 c of shallots; chopped finely
1/3 c of red onion; chopped finely
2 pcs of carrots; cut into 4 crosswise & lengthwise
1/2 lb of pearl onions; peeled, boiled briefly, drained
3/4 tsp of thyme; crushed
1 c of white wine (dry)
2 Tbsps of Cognac
2 c of chicken broth
1/4 lb of mushrooms (Shiitake); stems removed and caps thinly sliced
1/4 c of all-purpose flour
1 bay leaf
1 tsp of salt
1 tsp of ground black pepper
2 Tbsps of olive oil
1 tsp of garlic powder
3 lbs of chicken pcs; washed and pat dry

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

Place a nonstick skillet with olive oil over medium heat. When the oil is hot, saute garlic and half of the red onions for 2 minutes. Saute chicken ’til light brown on each side. Remove from heat. Transfer to platter together with grease.

Dump the shallots, carrots, remaining half of the onions, thyme, and bay leaf into crockpot. Spread evenly. Top the veggies with chicken. Mix the 1.5 cups of broth, Cognac and wine in a medium-sized bowl. Stir well. Pour this over the chicken.

Cover with lid. Set heat to low. Cook chicken for 6 hours. Add Shitake mushrooms. Combine remaining broth with flour. Mix ’til flour dissolves. Pour into crockpot. Stir lightly.

Put the lid back. Cook the Coq au Vin on high for about 15-20 more minutes. Remove bay leaf. Sprinkle with a dash of nutmeg prior to serving.

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