Coq Au Vin Recipe
Coq Au Vin is French for Chicken with Wine. It is really a chicken stew, that is chicken, onions and mushrooms braised in wine.
Legend has it that the recipe was created by the great Julius Caesar's chef!
The recipe calls for red wine and since this is a classic French dish, it's best to use a French wine. Burgundy is cream of the crop but if it is too expensive, just use a fruity Beaujolais.
Slow Cooker or Crockpot Coq Au Vin Recipe
- 4 slices bacon
- 2 lbs chicken breast, thighs and/or legs; skinned
- 1/2 cup flour
- 2 cups pearl onions, peeled OR 2 medium onions, sliced
- 1 cup button mushrooms, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 2 teaspoons Herbs de Provence
- 3 bay leaves
- 1 cup Burgundy wine
- 3/4 cup reduced-sodium chicken broth
- salt and pepper for seasoning
- Lightly season chicken with some salt and pepper.
- In a slow cooker or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels and drain.
- Coat chicken pieces in flour.
- Brown chicken in hot bacon fat on both sides.
- Add onions through garlic. Stir-fry for 1 minute.
- Add the rest of the ingredients (thyme through chicken broth).
- Transfer to slow cooker base or crockpot.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Thicken with 1/4 tomato paste and/or 1 tablespoon cornstarch dissolved in 1 tablespoon water, if desired.
- Enjoy this classic French Coq Au Vin with crusty bread
or egg noodles.