Coq Au Vin


5 lbs. chicken breasts & thighs
10 bacon slices, diced
1 1/2 cups sliced green onions
8 small white onions peeled
1/2 lb. whole mushrooms
3 cloves garlic, crushed
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
16 small new potatoes, scrubbed
1 cup chicken broth
1 cup burgundy
chopped parsley


In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove chicken when it has browned and set aside. Put onions, potatoes, mushrooms and garlic in Crock Pot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and set on low for 6-8 hours (HIGH: 3-4 hours). During the last hour, add the Burgundy. Remove chicken pieces….you may thicken with flour & water or cornstarch and water if you desire a thicker sauce. Garnish with chopped parsley.