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 (14 oz) shallots; peeled,
- left whole
2 Carrots; in chunky pieces
2 Ribs celery; in 1 cm/1/2"
- slices
Salt & fresh ground pepper
100 g (3 1/2 oz) smoked, dry-cured
- lardons
2 tb Plain flour
4 Chicken legs quarters; cut
- in thighs & drumsticks
1 Fresh bay leaf
Few sprigs fresh thyme
+=OR=+
1 ts Dried thyme
2 cl Garlic; crushed
1 tb Tomato purée
300 ml (1/2 pt) full-bodied red
- wine
100 ml (3 1/2 fl oz) good quality
- chicken stock
150 g (5 1/2 oz)crimini mushrooms

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 purée. Cook for a minute, then add the
wine and bring to the boil for two 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 six
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.

By Jane Hornby

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

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