Classic Slow-Cooker Chicken in Red Wine Recipe
Coq au vin, as it’s known in France, is one of the world’s great dishes and all it takes to create it is a whole chicken, half a bottle of wine, and a few vegetables. A slow cooker makes matters even easier, but a good old-fashioned pot will do, too for this classic chicken in red wine recipe.
Nutrition: 365 calories, 11 g fat (4 g saturated), 590 mg sodium
2 strips bacon, chopped
1 whole chicken, cut into 8 pieces (or 11⁄2 lb drumsticks and thighs)
Salt and black pepper to taste
2 cups red wine
2 cups low-sodium chicken stock
1 bag frozen pearl onions
2 bay leaves
2 cloves garlic, peeled and smashed
8 oz button mushrooms, quartered
1 Tbsp butter
1 Tbsp flour
How to Make It
- Cook the bacon in a wide cast-iron skillet or sauté pan until crispy. Reserve.
- Discard all but a thin film of the bacon fat from the pan.
- Season the chicken all over with salt and pepper.
- Add to the pan and cook for 7 to 10 minutes, until well-browned all over. (Work in batches if you must; crowding will prevent it from properly browning.)
- Transfer the chicken to the base of a slow cooker.
- Add the wine to the skillet and use a wooden spoon to scrape loose any browned bits from the bottom.
- Pour the wine over the chicken, then add the reserved bacon, the stock, onions, bay leaves, and garlic, along with another good pinch of salt and pepper.
- Cook on high for at least 2 hours (or cook on low for most of the day), until the meat is falling off the bone.
- In the final 30 minutes, stir in the mushrooms and allow them to just cook through.
- When ready to serve, cook the butter and flour in a saucepan over medium heat for 1 minute.
- Ladle in 11⁄2 cups of the cooking liquid and cook until it has thickened enough to coat the back of a spoon.
- Serve the chicken with the onions and mushrooms, then drizzle over the thickened sauce
Eat This Tip
Stovetop Slow Cooking
Don’t have a slow cooker at home? Don’t fret. Any recipe in this book that calls for a slow cooker can be executed in a pot on the stovetop or in a low oven. Rather than dump all the ingredients in the base of the slow cooker, simply combine them in a pot or pan large enough to fit them comfortably, then cover and simmer over very low heat or bake in a 250°F oven. Because slow cookers braise at such a low temperature, stovetop or oven cooking will always be faster—which may be exactly what you’re looking for.