Crockpot Coq Au Vin Recipe

Julia Child introduced American cooks to coq au vin. Julianne De Witt, a recipe developer, adapted a familiar dish from cooking school into a slow cooker version. 

2 tablespoons olive oil, divided 4 chicken drumsticks 4 bone-in chicken thighs 3 teaspoons salt, divided 5 slices bacon, diced 1 small onion, diced 3 carrots, peeled and diced into 1-inch pieces 5 cloves garlic, minced 2 tablespoons tomato paste ¼ cup brandy

Ingredient

2 cups chicken stock 2 cups red wine 1 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 2 bay leaves 10 ounces cremini mushrooms, ends trimmed, quartered 10 ounces pearl onions, peeled 3 tablespoons butter, softened 3 tablespoons all-purpose flour

Direction

Heat 1 tablespoon oil in a saute pan on high. Sprinkle 1 teaspoon salt on chicken drumsticks and thighs. 

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1

Brown chicken pieces on both sides for 2 minutes per side, working in batches. Brown chicken and put in slow cooker. 

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2

Add onions, carrots, and garlic and cook 2 minutes. Cook 1 minute more with tomato paste and brandy. 

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3

Pour saute pan contents into crockpot. Add red wine and chicken stock to crockpot. Add remaining salt, pepper, thyme, and bay leaves to crockpot and stir.

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4

Make beurre manié by mixing butter and flour in a bowl until a paste forms. Add beurre manié to crockpot after 2 hours and stir gently. 

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5

Add remaining 1 tablespoon olive oil to saute pan over medium-high heat. Sauté pearl onions and mushrooms for 1 minute until lightly browned.

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6

Add remaining 1 tablespoon olive oil to saute pan over medium-high heat. Sauté pearl onions and mushrooms for 1 minute until lightly browned.

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7

Add onions and mushrooms to crockpot. Continue cooking for 1 more hour. Adjust seasonings, if desired, before serving.

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8

Mushroom Ravioli With Bacon And Spinach Recipe 

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