Crockpot Coq Au Vin with Balsamic Vinegar

This is a recipe from another of my favorite cookbooks "Reader's Digest Live Longer Cookbook". I adapted it to the crockpot and took some liberties with it.

(Since I forgot to photograph this dish before we ate it, I had to photograph the photo in the cookbook.)

Crockpot Coq Au Vin with Balsamic Vinegar

Ingredients:

• 1-2 slices bacon
• 4-6 boneless, skinless chicken breasts (original recipe called for whole chicken, cut up and skinned)
• 1/4 teaspoon each salt and pepper
• 1 medium onion, quartered and sliced (original recipe called for package frozen pearl onions)
• 8 ounces mushrooms, sliced
• 1/4 cup balsamic vinegar
• 1/2 cup red wine (or stock)
• 1 cup chicken stock
• 1 can diced tomatoes
• 1teaspoon each dried rosemary and thyme
• 1 tablespoon conrstarch mixed with 2 tablespoons water
• 2-4 tablespoons dried parsley
• cooked egg noodles or rice

Steps:

1. In a skillet, cook bacon until crisp. Place on paper towels to drain. Pour off all but 1 tablespoon bacon fat.

2. Sprinkle salt and pepper on chicken breasts. Brown chicken in bacon fat. Transfer to crockpot.

3. Saute onions and mushrooms in same skillet until onions are translucent. Add to crockpot.

4. Add vinegar and wine to skillet and simmer a few moments, stirring to get up any bits. Remove from heat. Mix with bacon (crumbled), tomatoes, stock, rosemary, and thyme. Pour over chicken and vegetables in crockpot.

5. Cook on HIGH for 2-3 hours. Remove just the chicken and set aside in a bowl. Add cornstarch mixture to crockpot, stir and simmer until thickened. Stir in the parsley.

6. Serve chicken over egg noodles (or rice), ladle some sauce and vegetables over the top. Yum.