Name: Coq Au Vin - Chicken Braised in Wine
Ingredients: 2 1/2 lb Chicken, cut-up; 1 Clove garlic, crushed; 1 ts Salt; 1/4 ts Pepper; 1/2 ts Dried thyme leaves; 6 Bacon slices, diced; 2/3 c Sliced green onions; 1 c Chicken broth; 8 sm White onions, peeled; 1 c Burgundy wine; 1/2 lb Whole mushrooms; Chopped parsley; 8 sm New potatoes, scrubbed

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Poultry, French	6	Servings

INGREDIENTS

2 1/2	lb	Chicken, cut-up
1		Clove garlic, crushed
1	ts	Salt
1/4	ts	Pepper
1/2	ts	Dried thyme leaves
6		Bacon slices, diced
2/3	c	Sliced green onions
1	c	Chicken broth
8	sm	White onions, peeled
1	c	Burgundy wine
1/2	lb	Whole mushrooms
		Chopped parsley
8	sm	New potatoes, scrubbed

INSTRUCTIONS

In large skillet, saute diced bacon and green onions until bacon is crisp.
Remove  and  drain  on  paper towel. Add chicken pieces to skillet and
brown well on all sides. Remove the chicken when it has browned and set
aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT.
Add browned chicken pieces, bacon and green onions, salt, pepper, thyme,
potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3
to 4 hours). During last hour, add Burgundy and cook on High. Garnish with
chopped parsley.
From Rival Crock-Pot cookbook, date unknown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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