Easy Red Wine Slow Cooker Chicken Recipe
Coq au vin, as it is called in France, is one of the great dishes in the world and all it takes to create it is a whole chicken, half a bottle of wine and a few vegetables. A slow cooker makes things even easier, but a good old-fashioned casserole will do the trick for this classic red wine chicken recipe, too.
365 calories, 11 g fat (4 g saturated), 590 mg sodium
For 4 people
You will need
2 slices of bacon, chopped
1 whole chicken, cut into 8 pieces (or 11⁄2 lbs drumsticks and thighs)
Salt and black pepper to taste
2 cups of red wine
2 cups low sodium chicken broth
1 bag of frozen pearl onions
2 bay leaves
2 garlic cloves, peeled and crushed
8 oz button mushrooms, quartered
1 tablespoon of butter
1 tablespoon of flour
How to do it
- Cook the bacon in a large cast iron skillet or sauté pan until crisp. Reserve.
- Discard all but a thin film of bacon fat from the pan.
- Season the chicken all over with S&P.
- Add to the pan and cook, 7 to 10 minutes, until golden brown. (Work in batches if necessary; overcrowding will prevent it from browning well.)
- Transfer the chicken to the base of a slow cooker.
- Add the wine to the pan and use a wooden spoon to scrape the browned lumps from the bottom.
- Pour the wine over the chicken, then add the reserved bacon, broth, onions, bay leaves and garlic, along with another good pinch of salt and pepper.
- Cook on high power for at least 2 hours (or on low for most of the day), until the meat comes off the bone.
- In the last 30 minutes, stir in the mushrooms and just let them cook.
- When ready to serve, cook the butter and flour in a saucepan over medium heat for 1 minute.
- Pour in 11⁄2 cups of cooking liquid and cook until thickened enough to coat the back of a spoon.
- Serve the chicken with the onions and mushrooms, then drizzle with the thickened sauce
Eat this tip
Slow cooking on the stove
Don’t have a slow cooker at home? Do not worry. Any recipe in this book that calls for a slow cooker can be done in a pot on the stovetop or in a low oven. Rather than throwing all the ingredients into the base of the slow cooker, simply combine them in a pot or saucepan large enough to comfortably seat them, then cover and simmer over very low heat or bake at 250 ° F. Because slow cookers braise at such a low temperature, cooking on the stovetop or in the oven will always be faster, which may be exactly what you are looking for.