Ingredients
2 1/2 lb chicken, cut-up
1 clove garlic, crushed
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme leaves
6 bacon slices, diced
2/3 cup sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 lb whole mushrooms
1 chopped parsley
8 small new potatoes, scrubbed
Directions
In large skillet, saute diced bacon and green onions until bacon is
crisp. Remove and drain on paper towel. Add chicken pieces to
skillet and brown well on all sides. Remove the chicken when it has
browned and set aside. Put peeled onions, mushrooms, potatoes, and
garl ic in CROCK-POT. Add browned chicken pieces, bacon and green
onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and
cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour,
add Burgundy and cook on High. Garnish with chopped parsley.
From Rival Crock-Pot cookbook, date unknown
Servings: 6 servings
Coq Au Vin - Chicken Braised In Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Wine Recipes
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the distant past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, mostly, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the Roman cooks made use of many herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cooking, most of which are now in academic collections. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Coq Au Vin Chicken Braised In Wine recipe.
