Slow Cooker Coq Au Vin
|Chicken breasts||2 , split|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|White onions||12 Small, peeled|
|Garlic||2 Clove (10 gm), crushed|
|Mushrooms||1⁄2 Pound, halved|
|Red burgundy/Dry red wine||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Ground cloves||1 Dash|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Cold water||1⁄4 Cup (4 tbs)|
1 Brown chicken pieces in butter or margarine in a large skillet; warm brandy in a small saucepan; pour over chicken and flame; place in slow cooker.
2 Saute onions, garlic and mushrooms in pan drippings; remove to slow cooker with a slotted spoon.
3 Stir in Burgundy wine, chicken broth, salt, pepper, parsley, cloves, thyme and bay leaf and bring to boiling, stirring up all the cooked-on bits in the bottom of the skillet; pour over chicken and vegetables; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until chicken is tender when pierced with a two-tined fork. Remove chicken and vegetables to a heated platter and keep warm while making gravy. Discard bay leaf.
5 Turn heat control to high (290° to 300°). Combine cornstarch and cold water in a cup to make a smooth paste; stir into sauce in slow cooker until well-blended. Cover; simmer 15 minutes longer to thicken sauce.