Slow Cooked Coq Au Vin
|Thick bacon slices||4|
|Frozen pearl onions||2 Cup (32 tbs), thawed|
|Sliced button mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Boneless, skinless chicken breast halves||2 Pound (6 In Number)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Reduced sodium chicken broth||3⁄4 Cup (12 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
COOK bacon in medium skillet over medium heat.
Drain and crumble.
Layer ingredients in slow cooker in the following order: onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth.
Cover and cook on LOW 6 to 8 hours.
REMOVE chicken and vegetables; cover and keep warm.
Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly.
Turn slow cooker to HIGH; cover.
Mix reserved liquid, tomato paste and flour until smooth.
Return mixture to slow cooker; cover and cook 15 minutes or until thickened.
Serve over egg noodles, if desired.