Coq Au Vin - Chicken Braised in Wine

• 2 1/2 pounds chicken cut-up
• 1 clove garlic crushed
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme dried
• 6 slices bacon diced
• 23 cup scallions, spring or green onions sliced
• 1 cup chicken broth
• 8 small white onion peeled
• 1 cup wine burgundy
• 1/2 pound mushrooms whole
• 1 x parsley leaves chopped
• 8 small new potatoes scrubbed

1. In large skillet, saute diced bacon and green onions until bacon is crisp.
2. Remove and drain on paper towel.
3. Add chicken pieces to skillet and brown well on all sides.
4. Remove the chicken when it has browned and set aside.
5. Put peeled onions, mushrooms, potatoes, and garlic in CROCK-POT.
6. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken broth.
7. Cover and cook on Low 6 to 8 hours.
8. (H gh: 3 to 4 hours).
9. During last hour, add Burgundy and cook on High.
10. Garnish with chopped parsley.

chicken, garlic, salt, black pepper, thyme, bacon, scallions, chicken broth, white onion, wine burgundy, mushrooms, parsley, potatoes

Taken from recipeland.com/recipe/v/coq-au-vin-chicken-braised-wine-37030 (may not work)