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    Deal GURU
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    Default Eight-Hour Coq au Vin

    Good Housekeeping Recipe

    If you're an early riser with extra a.m. time, try this easy, make-ahead slow cooker Coq au Vin. You can even cook extra bacon to munch on for breakfast.

    3 slice(s) bacon, cut crosswise into 3/4-inch pieces
    1 package(s) (10-ounce) mushrooms, each cut in half
    2 cup(s) frozen pearl onions
    1 (4-pound) cut-up chicken, skin removed from all pieces except wings
    Salt and pepper
    1 medium onion, chopped
    1 large carrot, chopped
    4 clove(s) garlic, chopped
    1 cup(s) dry red wine
    2 tablespoon(s) tomato paste
    1 bay leaf
    3/4 cup(s) chicken broth

    DIRECTIONSIn 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.
    Meanwhile, in 5- to 6-quart slow cooker, combine mushrooms and frozen pearl onions; set aside.
    Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.
    Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.
    To serve, discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.

    Serves 4

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