8 chicken thighs with bone and skin (about 4 pounds)
4 – 8 ounces small mushrooms (I used baby bellas)
1 large onion
3 cloves garlic
2 cup red wine
1 bay leaf
½ teaspoon ground thyme
salt & pepper (approximately ½ tsp. each)
¼ cup cornstarch
½ cup water
Cook the bacon and break into pieces.
Sprinkle the chicken with salt and pepper and place in the bottom of your slow cooker.
Clean the mushrooms and slice or chop.
Peel and chop the onion and garlic.
Add all ingredients except the cornstarch and water on top of the chicken in the slow cooker.
Cover and cook on low 6 hours.
Remove the bay leaf and discard. Remove the chicken pieces to a serving plate.
If you desire a thicker sauce, carefully pour the liquid into a sauce pan. Combine the corn starch and water. Add a little of the hot liquid to it, then whisk the slurry into the pot. Heat and whisk until thickened.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/coq-au-vin-slow-cooker/