Crock Pot “Coq Au Vin”-French Chicken Stew

When I was growing up, one of my favorite fall dinners was a simple french chicken stew that my mom made. Before the invention of the wonderful and convenient Crock Pot, we made one pot meals in big metal stew/stock pots and they simmered on the stove for hours. I took our family favorite Coq Au Vin and modified it for a crock pot and it was fantastic. The same delectable aromas filled our home and the savory flavor was just as I remembered it.

Ingredients    
4-6 boneless, skinless chicken breasts
1 box organic chicken broth
1 large yellow onion chopped into 1 inch chunks
4 cloves of garlic smashed
6 stalks of celery sliced into ½ inch pieces
6 carrots scrubbed or peeled and cut into 1 inch chunks
2-3 cups of fresh tomatoes cut into chunks
2 large or 4 medium russet potatoes peeled and cut into 1 inch chunks
¼ cup red burgundy wine
2-3 bay leaves
⅓ cup fresh basil leaves cut up
1 (3 inch) sprig of fresh rosemary
1-2 teaspoon salt
1 teaspoon fresh ground pepper

Combine all ingredients in a large 5-6 quart crock pot. Set on low and cook for 8 hours. Serve with warm crusty french bread and a fresh green salad vita balsamic vinaigrette.

The Original Recipe for Coq Au Vin
Ingredients
1 whole chicken
2 cans (15 ounce)stewed tomatoes
2 cloves garlic crushed
1 teaspoon salt
¼ cup Burgundy red wine
1 onion cut into chunks
3 stalks celery cut into chunks
5 carrots cut into chunks
4 medium potatoes cut into chunks
In a large soup pot or stock pot with a heavy metal bottom, place whole chicken and cover with remaining ingredients. Bring to a boil on medium heat and then cover and simmer on low for 2 hours. Serve in bowls with crusty rustic french bread and a green salad.

What recipes bring you back fond memories of the fall season?