Slow Cooker Coq au Vin
1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts
Put beans and water in slow cooker and cook on high for 3 hours.
In a skillet over medium-low heat, cook bacon for 10 minutes. Remove from skillet with a slotted spoon and add to slow cooker. Add onion to skillet and cook for 10 minutes. Add garlic and cook 5 more.
While the onion is cooking, add the ingredients through salt and pepper to the slow cooker. Be generous with the salt as the beans are unseasoned. Mix the arrow root and broth then pour into slow cooker.
Once the onions and garlic are cooked, add them to the slow cooker. Use the red wine to de-glaze the pan and then pour in to slow cooker.
Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.
Adapted from the All Around the World Cookbook by Sheila Lutkins.