Coq Au Vin in a Crock Pot!

Ingredients

• 6 large chicken legs with thigh, separated, skin on and knuckles removed
• 1/2 yellow onion, cut into 1/2 inch dice
• 1 large carrot, cut into 1/2 inch dice
• 1 celery rib, cut into 1/2 inch dice
• 6-8 large garlic cloves
• 1 (750 ml) bottle red wine (divided use)
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon beef base

Directions

1. 1

   -Measure 1 cup of the red wine and set aside for later use.

2. 2

   -Mix the leftover wine with the beef soup base and whisk together until well combined. Pour into 6 quart crockpot.

3. 3

   -Put all other ingredients into crockpot.

4. 4

   -Cook on low for 8 hours.

5. 5

   -Carefully take out chicken (it will be falling apart) and set aside.

6. 6

   -Strain out all solids from the crock and throw away. Strain the juices into a saucepan.

7. 7

   -Add the reserved 1 cup of wine into the saucepot and boil for 15 minutes until thickened and syrupy.

8. 8

   -Put the thickened sauce and the chicken back into warm crockpot until ready to serve.