You want to make a traditional french dish? Want to make all your friends think you are super fancy and put a ton of work into the meal? I have the perfect solution for that! It’s Crock Pot Coq Au Vin!
I’ve adapted this recipe from one that was in a Williams Sonoma catalog and it’s flipping amazing.
4 lbs of Chicken preferably drumsticks and thighs
2 Tbs unsalted butter
6 oz thick cut bacon; chopped
1 pint mushrooms; quartered
1-2 yellow onion
3 garlic cloves
2 carrots – or a handful of baby carrots
1 bottle of red wine ( I recommend Pinot Noir)
2 cups chicken broth
- Season the chicken with salt and peper
- Heat large frying pan over medium heat melting the butter
- Add the chopped bacon pieces and cook them until they are browned approx 5 minutes
- Put bacon on a plate with paper towels to drain
- Gently and I really do mean GENTLY and from low place the chicken skin side down into the pan. Be careful the grease from the bacon WILL spit up at you! Brown the chicken 8-10 minutes and work in batches. You won’t be able to fit all the chicken in the pan at once.
- Transfer the chicken into the slow cooker and sprinkle the bacon pieces on top of it.
- Drain off all but 2-3 Tbs of the fat from the frying pan and put it back on high heat
- Toss the mushrooms in! Sautee them until they are golden approx 4-5 minutes
- Add onions, garlic and carrots into the mushrooms sautéing until the onions are soft approx 2 minutes
- Sprinkle with flour and saute for another minute while stirring
- Pour the whole bottle of wine in; I used Gnarly Head Pinot Noir this time. You are going to bring the mixture to a boil and deglaze it. Deglazing is a fancy word for scrapping the yummy bits at the bottom of the pan while the wine boils.
- Pour the broth in and return mixture to a boil
- Pour the mixture over the chicken in the crock pot
- Cook on low for 5-6 hours.
- Serve over mashed potatoes or egg noodles (I recommend mashed potatoes)
This meal is amazing. I forgot to take a picture of it all plated up but I do have one of it in the crock pot. The chicken should be falling off the bone and extremely tender. You will love this meal and if you serve it at a party it will be devoured before you know it. This makes about 6 servings.