MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Coq Au Vin
 Categories: Poultry, Vegetables, Herbs, Mushrooms, Wine
      Yield: 4 Servings

    400 g  Shallots (14 oz); peeled,
           - left whole
      2    Carrots; in chunky pieces
      2    Celery ribs;
           - in 1 cm (1/2") slices
           Salt & fresh ground pepper
    100 g  Smoked, dry-cured lardons
           - (3-1/2 oz)
      2 tb Plain flour
      4    Chicken legs quarters; cut
           - in thighs & drumsticks
      1    Fresh bay leaf
           Fresh thyme sprigs -OR-
      1 ts Dried thyme
      2 cl Garlic; crushed
      1 tb Tomato puree
    300 ml Full-bodied red wine
           - (1 c)
    100 ml Good quality chicken stock
           - (3-1/2 oz)
    150 g  Crimini mushrooms
           - (5-1/2 oz)

  Put the shallots, carrots, and celery into a slow cooker, and
  season with salt and freshly ground black pepper. Fry the lardons
  in a large frying pan over a low heat for 10 minutes until crisp,
  golden and the fat has run from the meat. Remove from the pan and
  tip most of the fat into a heatproof bowl.

  Meanwhile, put the flour into a food bag or bowl, season with salt
  and freshly ground pepper, then toss the chicken pieces in the
  flour to coat.

  Fry the floured chicken in the residual bacon fat until
  golden-brown, about five minutes each side. Put the chicken on top
  of the vegetables in the slow cooker and scatter with the lardons,
  bay leaf and thyme sprigs.

  Add a little more fat to the pan if needed, then add the garlic and
  tomato puree. Cook for a minute, then add the wine and bring to the
  boil for 2 minutes. Add the stock, return to the boil, season with
  salt and freshly ground black pepper, then pour over the meat and
  vegetables. Cover with the lid then cook on low for 6 hours, until
  the chicken is very tender.

  Just before serving, heat a little fat in a frying pan and fry the
  mushrooms over a high heat, until golden-brown. Scatter over the
  chicken and serve.

  Recipe by Jane Hornby

  Recipe FROM: https://www.bbc.co.uk

  Uncle Dirty Dave's Archives

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