Slow Cooker Coq Au Vin
This simplified version of the classic French dish uses a slow cooker for tender, flavourful results. A quartered chicken is browned and then slow-cooked with diced bacon, mushrooms, onions and garlic in a white wine and rosemary broth. The cooking liquid is then thickened into a rich sauce to pour over the chicken and vegetables. The entire process takes about 6 hours and 15 minutes of hands-off cooking time.
Ingredients
- 8 ounces sliced bacon, diced
- 1 quartered chicken, skin removed (4 1/2 lbs)
- 8 ounces small mushrooms
- 1 cup frozen small whole onions, thawed
- 6 garlic cloves
- 1/2 cup dry white wine
- 2 teaspoons dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons cornstarch
Method
- Cook the diced bacon in a 12-inch skillet. Move the cooked bacon to a 4 1/2 to 6-quart slow cooker using a slotted spoon. Remove all but one tablespoon of fat from the skillet, then brown the quartered chicken in it.
- Place the mushrooms, thawed onions and garlic cloves into the slow cooker with the bacon. Set the chicken pieces on top. Pour the white wine, dried rosemary and kosher salt into the skillet used for browning and bring to a boil. Transfer this mixture over the chicken in the cooker.
- Put the lid on the slow cooker and cook on the low setting for 6 hours, or until the chicken is fully cooked. Carefully move the chicken and vegetables to a serving platter and keep them warm.
- Transfer the remaining cooking liquid from the slow cooker into a saucepan. Mix the water and cornstarch together in a cup, then stir this blend into the sauce. Heat the sauce, stirring continually, until it thickens and begins to boil. Let it boil for 1 minute, then pour it over the plated chicken and vegetables.
Nutrition (per serving)
Sodium861300 mg
Recipe details
CategoryWhole Chicken
AuthorChilicat
