Recipe: Coq au Vin (using mushrooms and small onions, crock pot)

COQ AU VIN

1 (3 lb) chicken, cut up
2 slices bacon, cooked and chopped
4 shallots, peeled, sliced
1 garlic clove, crushed
1 tbsp chopped fresh parsley
1 bay leaf
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp ground black pepper
15 small white boiling onions
10 mushrooms, halved
1/2 cup dry white wine
1/2 cup chicken broth
1 plum tomato, peeled, seeded, finely chopped
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water

Place chicken in slow-cooker. Add bacon, shallots, garlic, parsley, bay leaf, thyme, salt, pepper, onions, mushrooms, wine, broth, and tomato.

Cover and cook on LOW 8-9 hours. Remove chicken and vegetables with slotted spoon. Discard bay leaf.

TO MAKE THE SAUCE:
Turn pot to HIGH. Dissolve cornstarch in water; stir into juices. Cover; cook on HIGH 20-30 minutes, stirring occasionally.

Pour sauce over chicken.

Makes 5 servings
Adapted from source: Crockery Favorites by Mable Hoffman