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
We are able to track the history of written recipes way back into ancient history, in fact as far into history as early Egypt, and maybe further still. Having said that, generally, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of Roman times used many spices and herbs, including some that we all recognise for example bay, fennel and dill. As we move on, we have some books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is popular today, but instead recipes for the types of food cooked for the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in manuscripts on food, many of which are now in private collections. By the advent of the 20th century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Coq Au Vin Chicken Braised In Wine recipe.
