Coq au Vin

Try this chicken recipe from BettyCrocker.com MORE + LESS -

1/2

cup all-purpose flour

teaspoon salt

1/4

teaspoon pepper

3- to 3 1/2-pound cut-up broiler-fryer chicken

slices bacon

3/4

cup frozen small whole onions (from 16-ounce bag)

cups sliced mushrooms (8 ounces)

cup chicken broth

cup dry red wine or non-alcoholic red wine

1/2

teaspoon salt

medium carrots, cut into 2-inch pieces

clove garlic, finely chopped

Bouquet garni*

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1

Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
2

Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
3

Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
4

Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.

Small whole onions, also called pearl onions, are sold in the frozen vegetable section of the grocery store.
*Tie 1/2 teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 bay leaf in cheesecloth bag or place in tea ball. This classic trio of herbs hails from France and is used frequently in many types of recipes.
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Cut carrots into 1/2-inch slices. Cook, drain and crumble bacon; refrigerate. Brown chicken as directed. Place carrots in 3 1/2- to 6-quart slow cooker. Top with chicken. Mix remaining ingredients except mushrooms and bacon; pour over chicken. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in mushrooms and bacon. Cover and cook on high heat setting 30 minutes. Remove bouquet garni; skim off excess fat