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Slow Cooker Coq au Vin Recipe

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This recipe for Slow Cooker Coq au Vin is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ - 3 lbs. Skinless Chicken Thighs & Legs- 6-8 pieces
1/3 C. Flour
Salt & Pepper
3 tbsp. Olive Oil- divided
4 slices Bacon- lean, cut into 1” strips
12 Baby Onions(24 pearl) peeled and left whole
½ lb Button Mushrooms- sliced
2 Carrots- roughly chopped
2 stalks Celery- roughly chopped
1/4 C. Cognac
1¾ C. Red Wine (Pinot Noir or Burgundy)
2 C. Chicken Stock or Broth
1 tbsp. Tomato Paste
3 cloves Garlic- crushed
2-3 lg. sprigs Thyme (or a generous 1/2 tsp. dried)
1 tsp. dried Oregano
1 Bay Leaf
Fresh Parsley- chopped (optional)
Directions:
Directions:
Pat the chicken pieces dry with paper toweling and season liberally with salt and pepper.

Place the chicken and flour in a gallon size Ziploc bag and shake well ensuring the chicken is coated with the mixture.

In a skillet, heat 2 tablespoons of the olive oil on medium-high and add the chicken pieces. Brown the chicken for 2 minutes on either side until it turns a lightly golden color. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker.

In the same skillet, fry the bacon until done, remove and set aside to drain. Then, add 1 tablespoon olive oil and sauté the mushrooms for 4 minutes, stirring regularly, until glazed and shiny. Add carrots, celery, onions, and garlic, and cook until vegetables just begin to soften. Drain any excess fat from the skillet and transfer the mixture into your slow cooker.

In a large measuring bowl combine the chicken broth, cognac, wine, tomato paste, garlic, and oregano; whisk together. Pour over chicken and stir contents. Add the bay leaf and thyme sprigs to the chicken mixture.

Cook on low for 5½-6 hours or high for 3½-4 hours. The slow cooked chicken will fall easily from the bone into the sauce once done. Serve with Risotto and garlic bread.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
6 hrs
Personal Notes:
Personal Notes:
Alternative: Use 2 pounds of boneless and skinless chicken thighs; about 6-8. You may also use 1 medium yellow onion- roughly chopped in place of small/pearl onions.

 

 

 

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