Slow-cooked Coq au Vin

I love Coq au Vin but have never attempted to make it myself.  Not sure why though as this was so easy!  Note that you can buy bouquet garni "tea-bags" in the supermarket (amongst the herb aisle) so don't worry about using the real deal.  Don't forget of course that you have to open red wine to make this dish & although that did make me a little queasy at 9.15am when I was putting this in the slow cooker, it was a bonus that evening that I already had an open bottle!

Ingredients (serves 2)

2 chicken breasts

50g butter

3 rashers of bacon, chopped

1 garlic clove, crushed

1 onion, chopped

225g button mushrooms, halved

1/3 bottle of red wine

1 tbsp plain flour

300ml chicken stock

1 bouquet garni

Method

Melt the butter in a large frying pan and brown the chicken on both sides.  Add the bacon for the last 2 mins then remove both and set aside.

Add the onions and garlic to the pan and cook for 5 mins until soft.  Stir in the flour and add the red wine, then bring to a boil.

Put the mushrooms in the bottom of the slow cooker then add the chicken & bacon.  Pour over the hot wine mixture.

Add the chicken stock - there should be enough to cover the chicken completely.  Add the bouquet garni and ensure this also is underneath the liquid.

Cook on low for 8-9 hours.  Discard the bouquet garni before serving with rice.