Eight-Hour Coq Au Vin (User Rating: 3-Star)

• 3 slice(s) bacon, cut crosswise into 3/4-inch pieces
• 1 package(s) (10-ounce) mushrooms, each cut in half
• 2 cup(s) frozen pearl onions
• 3-4 lbs chicken(boneless/skinless), 2-4 breasts, 2 thighs and 2 legs
• Salt and pepper
• 1 medium onion, chopped
• 1 large carrot, chopped
• 4 clove(s) garlic, chopped
• 1 cup(s) dry red wine
• 2 tablespoon(s) tomato paste
• 1 bay leaf
• 3/4 cup(s) chicken broth

1. In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.
2. Meanwhile, in 5-1/2 quart slow cooker, combine mushrooms and frozen pearl onions; set aside.
3. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.
4. Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.
5. To serve, remove any fat(skim/separate), and discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.

bacon, mushrooms, cups, breasts, salt, onion, carrot, garlic, cups, tomato paste, bay leaf, cups

Taken from www.epicurious.com/recipes/member/views/eight-hour-coq-au-vin-user-rating-3-star-50124944 (may not work)