Crockpot Coq Au Vin With Shiitake Mushrooms

Crockpot Coq Au Vin With Shiitake Mushrooms

Ingredients:
2 tbs. olive oil
3 lb. chicken pieces, rinsed & patted dry
1/3 c finely chopped shallot
1/3 c finely chopped onion
2 carrots, quartered lengthwise & cut crosswise into 1/4" pieces (about 1/2 cup)
1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained, & peeled
1 bay leaf
3/4 tsp thyme, crumbled
2 tbs. Cognac
1 c dry white wine
2 c chicken broth
1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
1/4 c cornstarch

Directions:
Freshly ground nutmeg to taste
-In a heavy kettle, heat the oil over moderately high heat until it is hot but not
smoking and in it saute the chicken pieces, seasoned with salt and pepper, in
batches, turning them once, for 8 to 10 minutes, or until they are browned.
Transfer the chicken pieces as they are browned to a plate and keep them warm,
covered.
-Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a
crockpot. Place the browned chicken on top of the vegetables. Combine the Cognac,
white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on
LOW for 5 hours or until chicken is tender.
-Turn control to HIGH and add the mushrooms. Dissolve the cornstarch in the
remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20
minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a
plate, and keep warm. Discard the bay leaf, and season the sauce with freshly
ground nutmeg and salt and pepper to taste. Serve warm.
Serves 4 to 5
e-book://Pages/crockpot_recipes.htm 2/16/2003
Crockpot Recipes of 245
CROCKPOT CORN CHOWDER I