Serves: 6
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.
*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.
NUTRITION FACTS: 1 Serving: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 5g) Cholesterol 90mg Sodium 960mg Carbohydrate 23g (Dietary Fiber 3g) Protein 34g % DAILY VALUE: Vitamin A 66% Vitamin C 8% Calcium 4% Iron 16% DIET EXCHANGES: 1 Starch 4 Lean Meat 2 Vegetable 1 Fat
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
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coq au Vin recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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