Slow Cooker Coq Au Vin Recipes

SLOW COOKER COQ AU VIN

Steps:

• In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
• Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
• Cook the bacon until crisp, then remove.
• Season the chicken with half the salt and the pepper.
• Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
• Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
• Cook for 3 minutes, stir then cook another 3 minutes.
• Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
• Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
• In a small bowl mix the butter and flour and add it to the slow cooker and stir.
• Cook an additional hour or until thickened.
• Top with remaining bacon and stir before serving.

CROCK POT COQ AU VIN

Steps:

• Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
• Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
• Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
• Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
• Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

COQ AU VIN

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.

SLOW COOKER COQ AU VIN

Steps:

• In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
• Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
• Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
• Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.

SLOW COOKER COQ AU VIN

Steps:

• Preheat the slow cooker on high.
• Heat the butter in a frying pan, and brown the chicken pieces on all sides. Transfer to the low cooker.
• Add the onion, garlic and bacon to the pan and fry gently until transparent.
• Stir in the flour and cook for 1 minute, then stir in the stock and wine, and bring to the boil. Add the bay leaves and bouquet garni, and season with salt and pepper. Transfer to the slow cooker.
• Cook on low for 6-8 hours.
• Discard the bay leaf and bouquet garni before serving.