Coq Au Vin Slow Cooker Style Recipes

SIMPLE SLOW COOKER COQ AU VIN

Simple Slow Cooker Coq Au Vin image

Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.

Time 6h20m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

8 boneless, skinless chicken thighs
1/2 teaspoon fine sea salt, plus more to taste
3 tablespoons all-purpose flour
4 slices bacon, roughly chopped
3 tablespoons unsalted butter or extra-virgin olive oil, divided
1 (12.0-ounce) package white or baby Bella mushrooms, quartered
2 carrots, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1/2 cup low-sodium chicken broth
1 1/2 cup red wine
2 large sprigs fresh thyme
1/4 teaspoon ground black pepper, plus more to taste

Steps:

Arrange chicken on a large sheet of waxed paper.
Season both sides with salt and pepper.
Lightly coat chicken all over with flour and set aside.
Heat a large nonstick skillet over medium heat.
Add bacon and cook until golden and just crisp, 3 minutes.
Drain bacon on paper towels and set aside.
Discard drippings and wipe out skillet.
Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
Add chicken and cook until lightly browned all over, about 3 minutes per side.
Transfer chicken to a large plate as done and set aside.
Melt remaining 1 tablespoon butter or oil in same skillet.
Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
Transfer vegetables and broth to crock pot.
Arrange chicken on top.
Sprinkle bacon over chicken.
Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
Season with salt and pepper, then serve.

Nutrition Facts : Calories 430 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 110 milligrams, Sodium 500 milligrams, Carbohydrate 13 grams, Protein 26 grams

COQ AU VIN

Coq au Vin image

In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Number Of Ingredients 16

Ingredients

4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

Steps:

Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

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