Slow Cooker Coq au Vin

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Slow Cooker Coq au Vin

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This classic French dish is perfect for the slow cooker. On your way out the door in the morning turn on the slow cooker and come home to a fabulous meal. Serve with pasta, rice or bread.

Tags: Intermediate, 20 Mins, Entrées, Chicken/Poultry, Slow Cook, Fall, Fall Insider's Report 2011
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 480  minutes
Total: 500  minutes

Additional Information

Ingredients

6 slices PC Naturally Smoked Bacon ,cut crosswise in 1/2 inch (1 cm) thick slices
8 PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless , about 1.2 kg
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
3 cups (750 mL) small cremini mushrooms (about 8 oz/250 g)
4 shallots, halved crosswise
4 cloves garlic
1 cup (250 mL) white wine
2 cups (500 mL) PC Blue Menu Chicken Broth
1 tbsp (15 mL) chopped fresh tarragon or parsley

Instructions

  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.

Chef's Tips

Rustic Chicken Pot Pie: Discard bones from chicken in leftover coq au vin. Chop chicken roughly and stir back into coq au vin sauce. Transfer to a baking dish, top with your favourite pastry and bake.

Nutritional Information

Makes 4 servings Per serving:
380 calories
Fat 15 g
Sodium 530 mg
Carbohydrate 11 g
Fibre 2 g
Protein 40 g