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Coq au Vin

4 slices bacon, diced
4 chicken breast halves without skin
4 chicken thighs without skin
salt
pepper
2 medium onions, quartered
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 tablespoons butter
2 tablespoons flour
1 cup beef stock
1 cup red wine
1/2 pound mushrooms, halved
1 bay leaf
4 tablespoons parsley, chopped

In heavy skillet, cook the bacon until transluscent. Remove.
Brown the chicken in the bacon fat, seasoning with s/p to taste.
Remove to crockpot. Saute onions, garlic, and herbs 3-4 minutes,
then melt in 2 T. butter and add the flour. Stir until the roux
begins to thicken. Gradually add in the stock and wine. Pour over
chicken in crockpot, mix in mushrooms, add the bay leaf. Cover
and cook for 2-3 hours on medium.

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8 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
delicious!, January 17, 2004 - 11:53 PM
Reviewer: Debbie from San Diego, CA
This recipe makes a delicious meal with a tossed salad and loaf of crusty French Bread to sop up the delicious sauce. I also added carrots and put them in the crockpot first when I made it. Wonder flavors---they will think that you cooked all day!

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