Slow Cooker Coq au Vin
|Smoked bacon slices||6 , cut crosswise in ½ inch thick slices|
|Chicken thighs||1 1⁄4 Kilogram (8 Thighs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Cremini mushrooms||8 Ounce (3 Cups, 750 Milliliter , 250 Gram)|
|Shallots||4 , halved crosswise|
|Garlic||4 Clove (20 gm)|
|White wine||250 Milliliter (1 Cup)|
|No salt added chicken broth||500 Milliliter (2 Cup, Pc Blue Menu)|
|Chopped fresh tarragon/Parsley||15 Milliliter|
1. Heat large frying pan over medium heat; cook bacon for 2 to 4 minutes, stirring frequently, or until browned. Using slotted spoon, transfer to slower cooker, leaving pan on medium heat.
2. Remove skin from chicken thighs and discard. Season the chicken with salt and pepper. Add to frying pan; cook for 3 to 5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker. Add mushrooms, shallots and garlic to pan; cook, stirring often, for 3 to 4 minutes or until browned. Transfer to slow cooker.
3. Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on LOW for 7 to 8 hours or until chicken is tender when pierced with tip of sharp knife.
4. Using slotted spoon, transfer chicken and vegetables to a serving bowl; tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil; boil over medium-high heat for 10 to 15 minutes or until reduced by half. Pour juices over chicken. Serve sprinkled with tarragon.