'crock' au vin
My brother's favorite! I brown the meat and assemble everything in the crock pot sleeve the night before. The morning of the day I want to serve it, I place it in the crock pot, turn it on, and leave. Six hours later you have a dish that tastes like you've been cooking for hours!
prep time
15 Min
cook time
6 Hr
method
---
yield
4 serving(s)
Ingredients
- 2 slices applewood smoked bacon, diced
- 1 - 3 pound or larger chicken, cut into 8 pieces
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 bottle 750 ml burgundy wine
- 2 cups low-sodium chicken stock
- 8 ounces cremini mushrooms
- 8 ounces pearl onions, peeled
How To Make 'crock' au vin
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Step 1Cook the bacon in a large skillet over medium heat until brown and crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet.
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Step 2Brown the chicken on both sides in the bacon fat, about 3-5 minutes per side. Remove the chicken with tongs and place in the sleeve of a 3-quart or larger crock pot.
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Step 3Add the garlic to the skillet and cook for one minute.
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Step 4Whisk in the tomato paste, flour, salt, pepper, thyme and parsley and cook for one minute.
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Step 5Slowly whisk in the wine and chicken stock until there are no lumps. Bring the mixture to a simmer and simmer for one minute.
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Step 6Place the mushrooms and pearl onions in the crock pot with the chicken. Pour over the wine mixture. Cover and cook on low for six hours.
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Step 7Serve with the crispy bacon bits and some fresh parsley sprinkled over the top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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