Crock Pot Coq au Vin

In a large skillet, cook bacon until crispy over medium heat. Remove and drain on paper towels and set aside for later use. Discard drippings.

Season chicken thighs with salt and pepper. Dredge in flour, shaking off any excess. In the same skillet, melt 2 tablespoons of butter. Cook chicken until brown or about 3 minutes per side. Remove from pan and set aside.

Melt remaining tablespoon of butter and add in mushrooms, onion, garlic, carrots, and celery. Cook until veggies are just softened, stirring occasionally.

Add veggie mixture to a lined crockpot and add in broth. Sprinkle bacon across the veggies and then top with chicken thighs. Add in thyme sprigs and red wine.

Cover and cook on low for 6-7 hours or on high for 3 hours.

Adapted from Whole Foods.