Coq Au Vin Crock Pot

• 8 unskinned chicken pieces (more)
• 4 slices unsmoked bacon
• 2 garlic cloves
• 2 chopped carrots
• 1 tablespoon cooking oil
• 4 medium onions, chopped
• 2 cups chopped mushrooms
• 1 (8 ounce) can chicken broth
• 5 sprigs fresh thyme
• 1 tablespoon herbes de provence
• 18 teaspoon crushed black peppercorns
• 2 bay leaves (remove after cooking)
• 1 tablespoon tarragon
• 1 tablespoon parsley
• 3 shallots
• 2 stalks celery
• 4 tablespoons cornstarch (according to your desired thickened sauce)
• 1 tablespoon salt (or according to your test)
• 2 cups merlot

1. Fry chopped bacon, onions and celery 1 tbs oil.
2. Put in the bottom of the crock pot.
3. Fry cleaned chicken till browned on both sides and add to crock pot.
4. Add all other ingredients, bay leaves on top except cornstarch and wine.
5. Add wine at the last hour of cooking.
6. Add cornstarch at the last 10 min of cooking.
7. Remove bay leaves and serve.
8. Serve with boiled potatoes.
9. ENJOY!

chicken, bacon, garlic, carrots, cooking oil, onions, mushrooms, chicken broth, thyme, black peppercorns, bay leaves, tarragon, parsley, shallots, stalks celery, cornstarch, salt, merlot

Taken from www.food.com/recipe/coq-au-vin-crock-pot-166732 (may not work)