Indulge in the classic French delicacy, coq au vin, effortlessly prepared in your slow cooker. This hearty and flavorful dish combines tender chicken, succulent bacon, earthy mushrooms, and a rich red wine sauce, all simmered together to create a symphony of flavors. With three distinct recipes to choose from, you can tailor the experience to your preferences. The first recipe stays true to the traditional coq au vin, using a full-bodied red wine and a medley of vegetables for a robust and authentic taste. The second recipe introduces a touch of modernity, incorporating a slow-cooker friendly red wine and a blend of herbs and spices for a more contemporary take on the classic. Finally, the third recipe caters to those with dietary restrictions, offering a gluten-free and low-carb version that doesn't compromise on flavor. Regardless of your choice, each recipe promises a tender and succulent chicken dish, enveloped in a luscious red wine sauce and accompanied by a symphony of vegetables. So, prepare to embark on a culinary journey and savor the exquisite flavors of coq au vin, made with ease in your trusty slow cooker.
Let's cook with our recipes!
SLOW COOKER COQ AU VIN
Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.
Provided by Sabrina Snyder
Categories Main Course
Time 8h20m
Number Of Ingredients 16
Steps:
- In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
- Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
- Cook the bacon until crisp, then remove.
- Season the chicken with half the salt and the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
- Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
- Cook for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
- Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.
- Top with remaining bacon and stir before serving.
Nutrition Facts : Calories 578 kcal, Carbohydrate 22 g, Protein 29 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 152 mg, Sodium 1363 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SIMPLE SLOW COOKER COQ AU VIN
Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.
Time 6h20m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Arrange chicken on a large sheet of waxed paper.
- Season both sides with salt and pepper.
- Lightly coat chicken all over with flour and set aside.
- Heat a large nonstick skillet over medium heat.
- Add bacon and cook until golden and just crisp, 3 minutes.
- Drain bacon on paper towels and set aside.
- Discard drippings and wipe out skillet.
- Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
- Add chicken and cook until lightly browned all over, about 3 minutes per side.
- Transfer chicken to a large plate as done and set aside.
- Melt remaining 1 tablespoon butter or oil in same skillet.
- Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
- Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
- Transfer vegetables and broth to crock pot.
- Arrange chicken on top.
- Sprinkle bacon over chicken.
- Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
- Season with salt and pepper, then serve.
Nutrition Facts : Calories 430 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 110 milligrams, Sodium 500 milligrams, Carbohydrate 13 grams, Protein 26 grams
PRESSURE-COOKER COQ AU VIN
Don't be intimidated by the elegant name. The classic French dish is now made easier in one appliance! This Instant Pot coq au vin has all the classic flavors of a rich red wine-mushroom sauce but is so simple to make. My family loves it with whole grain country bread or French bread for dipping into the extra sauce. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pressure cooker. Brown chicken on both sides in reserved drippings; remove and set aside., Add onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook 2 minutes. Press cancel., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables., , Slow-cooker option: In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken on both sides in reserved drippings; remove and set aside. Add onion, tomato paste and garlic to skillet; cook and stir over medium-high heat 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker., Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low 6-7 hours or until chicken is tender. , Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges
CHEF JOHN'S COQ AU VIN
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
Tips:
- Sear the chicken: Before adding the chicken to the slow cooker, sear it in a large skillet over medium-high heat until browned on all sides. This will help to lock in the flavor and give the chicken a crispy skin.
- Use a good quality wine: Don't use a wine that you wouldn't drink. The wine you use will have a big impact on the flavor of the dish, so choose one that you enjoy.
- Add some vegetables: Vegetables like carrots, celery, and onions are a great way to add flavor and nutrition to your coq au vin. You can also add other vegetables like mushrooms, potatoes, or parsnips.
- Use a slow cooker liner: This will make cleanup a breeze. Just lift the liner out of the slow cooker and throw it away.
- Serve with mashed potatoes or egg noodles: Coq au vin is traditionally served with mashed potatoes or egg noodles. These dishes will help to soak up the delicious sauce.
Conclusion:
Coq au vin is a classic French dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying coq au vin on the table in no time.
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