Slow Cooker Coq Au Vin

Ingredients

5 slices bacon

4 whole chicken legs, thigh and drumstick

1 tablespoon butter

8 ounces baby bella mushrooms, sliced

1 medium onion, roughly chopped

8 ounces carrots, peeled and cut

2 cloves garlic, minced

½ teaspoon kosher salt, 1 teaspoon fresh pepper

½ cup low sodium chicken broth

1 ¾ cup Pinot Noir

3 sprigs thyme, 2 cups white pearl onions

1-2 tablespoons cornstarch

Instructions

Cook bacon in a large skillet over medium heat until just crisp. Remove from skillet to a paper towel-lined plate. Discard all but 2 tablespoons of fat from the skillet. Season both sides of chicken with salt and pepper. Brown the chicken in the skillet, turning once, about 3-4 minutes per side. Transfer to a large plate. Add butter and mushrooms to skillet and cook until mushrooms begin to brown, about 5 minutes. Add onion, carrots, garlic, salt, pepper and cook until vegetables soften, about 8 minutes. Transfer vegetable mixture to slow cooker. Add chicken broth. Place chicken and any juices from plate and bacon on top of vegetables. Add wine, thyme sprigs and pearl onions. Cover and cook on low for 5 ½ hours. *For a thicker sauce, mix in 1-2 tablespoons cornstarch with 1-2 tablespoons water until smooth and no lumps. You may want to remove chicken before mixing in cornstarch mixture. Add chicken back and continue to cook on high for 1 more hour.

Recipe from foodgawker.com