In my search for something classy to make, that still pleases my picky palette, I came across a recipe for Coq au vin. I modified it slightly for my tastes, and cooked it in a crock pot. This recipe is relatively low-fat, with the exception of the bacon which can be easily remove before serving, if necessary. You will need to make this early in the day if you plan on having it for dinner, as it must cook on 'low' in your slow cooker for 5-6 hours.
You will need:
5 or 6 skinless medium chicken breasts
6 pieces of bacon, cooked
1 cup mushrooms, fried
1 white onion
1 tsp thyme, crushed to powder
1/4 tsp garlic powder
1/4 tsp black pepper
3/4 cup dry red wine
2 cups chicken broth (or 2 tsp chicken bouillon dissolved in 2 cups water)
1/3 cup tomato paste
3-4 Tbsp corn starch
1. Cook bacon and crumble.
2. Fry mushrooms.
3. Cut onion into 5 or 6 circles, and line bottom of slow cooker with them.
4. Add bacon, mushrooms, thyme, garlic powder, pepper.
5. Arrange chicken evenly over the previous ingredients.
6. Add chicken broth and wine.
7. Cook on 'low' for 5 hours, flipping chicken halfway through.
8. Transfer as much liquid as possible into a separate bowl or container and heat to near-boiling.
9. Stir in tomato paste and 4-5 Tbsp corn starch (to desired sauce thickness).
10. Return to the rest of broth and chicken, stir, and serve.
I served mine with egg noodles, but it may also be good with rice or potatoes.
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