Jack Rabbit Special Edition Red Coq au Vin

INGREDIENTS

• 1 bottle of Jack Rabbit Special Edition Red
• 8 ounces of pancetta
• 5 chicken thighs, skin on & bone-in
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound cremini mushrooms, halved
• 3 shallots, quartered
• 3 garlic cloves, minced
• 5 carrots peeled & cut in large chunks
• 2 cups chicken broth
• 3 tablespoons tomato paste
• 5 fresh thyme sprigs
• 2 bay leaves
• 5-6  white pearl onions
• 2 tablespoons unsalted butter
• 2 tablespoons flour

INSTRUCTIONS

• In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15  minutes until reduced to half the amount.
• Preheat a cast iron skillet on high heat.
• Cook the pancetta until crisp, then remove.
• Season the chicken with salt & pepper.
• Add the chicken to the skillet and brown on each side for 4-6 minutes.
• Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
• Cook for 3 minutes, sir then cook another 3 minutes.
• Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
• Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
• In a small bowl mix together the butter and flour and add it to the slow cooker and stir.