Black Brandy Crockpot Coq Au Vin

Black Brandy Crockpot Coq Au Vin

Ingredients:
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt

Directions:
.htm 2/16/2003
Crockpot Recipes of 245
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of the
chicken and dice it. In a large skillet over medium heat, heat the fat until it is
rendered. Discard the shriveled bits and saute the chicken until well browned.
Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small
saucepan; light it with match and pour it over the chicken. When the flame
dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.
Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour
in the bouillon, turn it into the skillet and bring to simmering, stirring briskly
to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours.
Before serving: About 10 minutes before serving, in a medium skillet, saute the
mushrooms in the butter over medium high heat. In about 5 minutes, they will be
tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp
salt and add to the chicken casserole. If the sauce seems thin, simmer it in the
mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish
the Coq au Vin with parsley before serving.
CROCKPOT COQ AU VIN