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.