Slow Cooker Coq au Vin
Recipe from Skinnytaste
Ingredients
- 4 slices center-cut bacon, chopped
- 4 medium carrots, cut into 1-inch pieces
- 4 cups button or baby bella mushrooms, halved
- 2 cups onion, cut into 1- to 2-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons flour or gluten-free flour
- 1/2 cup dry red wine, such as Pinot Noir, Chianti, or Burgundy
- 1/2 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 4 large bone-in chicken thighs, skin removed
- 4 bone-in chicken drumsticks, skin removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 dried bay leaf
- Chopped fresh parsley, for serving
Method
- Whisk the wine, chicken broth, and tomato paste together in a measuring cup.
- Cook the bacon in a heavy pan until crisp. Lift it out with a slotted spoon and reserve it for serving.
- Add the mushrooms and carrots to the bacon fat. Cook for 3 to 4 minutes, until the mushrooms begin releasing liquid. Add the onion and garlic and cook for another 3 to 4 minutes.
- Reduce the heat and stir in the flour until the vegetables are coated. Pour in the wine mixture, bring it to a boil, and cook for 1 to 2 minutes. Transfer everything to a slow cooker.
- Nestle the chicken among the vegetables. Season with the salt and pepper, then place the rosemary, thyme, and bay leaf on top.
- Cover tightly and cook on HIGH for 4 hours or LOW for 8 hours.
- Divide the chicken, vegetables, and broth among bowls. Finish with the reserved bacon and parsley.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16