Slow Cooker Coq au Vin Recipe

The slow cooker first gained widespread popularity in the 1970s as a solution for women who were entering the workforce, and were expected to have food on the table for family dinner. The idea of putting ingredients into a slow cooker and having the meal ready hours later is still popular with today's busy moms. This delicious slow cooker recipe will be appreciated by your family.
Slow Cooker Coq au Vin picture

Summary

Preparation Time20 MinCooking Time4 Hr 30 Min
Ready In4 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse

Ingredients

 Smoked bacon slices6 , cut crosswise in ½ inch thick slices
 Chicken thighs1 1⁄4 Kilogram (8 Thighs)
 Salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Cremini mushrooms8 Ounce (3 Cups, 750 Milliliter , 250 Gram)
 Shallots4 , halved crosswise
 Garlic4 Clove (20 gm)
 White wine250 Milliliter (1 Cup)
 No salt added chicken broth500 Milliliter (2 Cup, Pc Blue Menu)
 Chopped fresh tarragon/Parsley15 Milliliter

Nutrition Facts

Serving size

Calories 558 Calories from Fat 160

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 5.3 g26.6%

Trans Fat 0.3 g

Cholesterol 277.9 mg

Sodium 711.1 mg29.6%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.76 g3.1%

Sugars 1.6 g

Protein 72 g143.8%

Vitamin A 13.2% Vitamin C 9.1%

Calcium 11.6% Iron 29.4%

*Based on a 2000 Calorie diet

Directions

1. Heat large frying pan over medium heat; cook bacon for 2 to 4 minutes, stirring frequently, or until browned. Using slotted spoon, transfer to slower cooker, leaving pan on medium heat.

2. Remove skin from chicken thighs and discard. Season the chicken with salt and pepper. Add to frying pan; cook for 3 to 5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker. Add mushrooms, shallots and garlic to pan; cook, stirring often, for 3 to 4 minutes or until browned. Transfer to slow cooker.

3. Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on LOW for 7 to 8 hours or until chicken is tender when pierced with tip of sharp knife.

4. Using slotted spoon, transfer chicken and vegetables to a serving bowl; tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil; boil over medium-high heat for 10 to 15 minutes or until reduced by half. Pour juices over chicken. Serve sprinkled with tarragon.
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