I use to be really big into cooking.  Not sure why I gave it up.

This recipe is based on Julia Child’s recipe for Coq Au Vin.  Of course it’s not the real Coq Au Vin.  That takes standing by a stove all day and a really, really tough old rooster.


  • 1 Bottle Red Wine (Merlot, Pinot Noir preferably. Bonus points for a Burgundy.)
  • 1 Bay Leaf
  • 1 Can Tomato Paste
  • 3/4 lb Shiitake Mushrooms
  • 4 tablespoons butter
  • 6 Small White Onions
  • 8 Baby Carrots
  • 6 Slices of delicious, glorious, heavenly Bacon
  • 2 tbsp Flower
  • 4 Garlic Cloves
  • 2 Teaspoons Herb de Provence
  • 2.5 lbs Chicken
  • 1/4 cup Cognac or Armagnac
  • Salt and Pepper

Cook in crockpot (slow cooker) on LOW all day long.

I know it’s ready when this layer of grease appears on top.  I skim that off, leaving just the sauce and other goodness behind.

Serve on rice.

Some recipes call for the chicken to be boneless and skinless.  Which means flavorless.  I use the entire piece of chicken, which I believe adds flavor.  You can remove the bones and skin later.

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