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Slow-Cooker Chicken in Red Wine
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Prep Time:
20 minutes
Total Time:
8 hours 50 minutes
Coq au Vin: Chicken, carrots, mushrooms in decadent red wine sauce. Ideal for cozy nights!
Ingredients:
  • 6 slices bacon
  • 8 boneless skinless chicken thighs (about 1 1/2 lb)
  • 1 bag (16 oz) ready-to-eat baby-cut carrots
  • 8 oz tiny pearl onions
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 2 cloves garlic, finely chopped
  • 2 dried bay leaves
  • 1 1/4 cups dry red wine
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 lb fresh small whole mushrooms
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons cold water
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Place a microwavable paper towel on a microwavable plate. Lay the bacon slices on top and cover with another paper towel. Microwave on High for 3 to 5 minutes or until the bacon is crispy. Crumble the cooked bacon.
  • Prepare the slow cooker by spraying it with cooking spray. Add chicken, carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine, and broth to the cooker.
  • Cover and simmer over gentle heat for 8 to 10 hours.
  • Remove any excess fat from the top of the chicken mixture. Add mushrooms and mix in. Combine flour and water in a small bowl, then stir into the chicken mixture. Finally, mix in the parsley.
  • Turn up the heat to High and cover the pot. Let it cook for an additional 30 minutes or until the mixture thickens. Before serving, don't forget to take out the bay leaves. Finally, sprinkle the remaining chopped parsley on top.

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