4 boneless, skinless chicken breasts
4 tablespoons butter or margerine
2-3 cloves garlic, minced
1 small onion, chopped
3/4 cup chicken broth
6 tbsp. white wine or vermouth
1 tbsp. flour
salt and pepper to taste
1 cup diced tomatoes, well drained
1 tbsp. fresh thyme (or 1 tsp. dried)
1 lb fresh field mushrooms, sliced
Directions: Melt butter in a large saucepan, then add chicken and sear on each side until lightly browned, about five minutes on each side. Remove chicken and set aside. Add garlic and onions to pan and cook for a few minutes, just until softened; turn off heat. In the crock of your slow cooker, whisk together broth, wine, flour, salt, and pepper until well blended. Stir in the contents of the saute pan, including any remaining butter. Add the rest of the ingredients and mix well.
Lay the chicken breasts on top of the mixture and cook on low for 3-4 hours or high for 1-1 1/2 hours, until chicken is cooked through. Remove the lid about 20 minutes before serving if you would like to further reduce the sauce, though it’s not necessary. You’ll want a lot of sauce.
Serve Coq au Vin for your Bastille Day meal with tossed field greens and a hunk of crusty French bread. You’ll want the bread to soak up the divine juices this dish makes.