Crockpot Coq Au Vincrockpot, main dish, poultry 3 pounds Chicken 4 Garlic cloves 2 Bay leaf 1 each Onions; sliced 1 Carrots; whole or sliced 4 Potatoes; cut into wedges 2 cups Wine, red; burgundy suggestd 3 cups Stock, veal; skip if too full 1 teaspoon Thyme leaves 1 tablespoon Parsley leaves 4 slices Bacon 8 ounces Mushrooms, fresh; optional 8 ounces Onions, pearl; optional Remove giblets and neck from chicken. Stuff garlic and bay leaves into chicken cavity. Place in crockpot, breast side down, and add onions, carrots, and potatoes. Add wine and seasonings. If there is still plenty of room in the crockpot, add stock. Remember that chicken juices will raise the liquid level in the crockpot during cooking. Cook on LOW all day. Sylvia's comments: fine, flavorful recipe. I thickened the juices and served over noodles. Recipe and MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com |
