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.
Summary
Preparation Time20 MinCooking Time4 Hr 30 Min
Ready In4 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodSlow Cooked
Ingredients
| Bacon Slices | 6 , smoked | |
| 8 Chicken Thighs, about 1.2 kg | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Cremini mushrooms | 3 Cup (16 tbs) | |
| 4 shallots, halved crosswise | ||
| Garlic | 4 Clove (5gm) | |
| White wine | 1 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
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.
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.
Chef
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