Best 9 Crock Pot Coq Au Vin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the rich and flavorful world of Coq au Vin, a classic French dish that embodies the essence of comfort food. This delectable stew features tender pieces of chicken braised in a velvety wine sauce, complemented by an array of aromatic vegetables and earthy mushrooms. The magic of Coq au Vin lies in the harmonious blend of flavors, where the acidity of the wine, the savoriness of the chicken, and the sweetness of the vegetables come together in perfect balance. This article presents a collection of carefully curated Coq au Vin recipes, each offering a unique twist on this culinary masterpiece. From traditional takes to modern interpretations, there's a recipe here to satisfy every palate and skill level. So, gather your ingredients, prepare your slow cooker, and embark on a culinary journey into the heart of French cuisine with these delectable Coq au Vin recipes.

Let's cook with our recipes!

SIMPLE SLOW COOKER COQ AU VIN



Simple Slow Cooker Coq Au Vin image

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

8 boneless, skinless chicken thighs
1/2 teaspoon fine sea salt, plus more to taste
3 tablespoons all-purpose flour
4 slices bacon, roughly chopped
3 tablespoons unsalted butter or extra-virgin olive oil, divided
1 (12.0-ounce) package white or baby Bella mushrooms, quartered
2 carrots, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1/2 cup low-sodium chicken broth
1 1/2 cup red wine
2 large sprigs fresh thyme
1/4 teaspoon ground black pepper, plus more to taste

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

COQ AU VIN



Coq Au Vin image

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 15

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
  • Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
  • Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
  • Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

CROCK POT COQ AU VIN



Crock Pot Coq Au Vin image

Make and share this Crock Pot Coq Au Vin recipe from Food.com.

Provided by Outta Here

Categories     Chicken

Time P1DT6h

Yield 4 serving(s)

Number Of Ingredients 13

4 -5 lbs chicken (or just thighs)
1 1/2 liters red wine (Burgundy is best)
2 bay leaves
1 teaspoon dried thyme
2 garlic cloves
8 ounces bacon
olive oil or butter
10 frozen pearl onions
8 ounces button mushrooms
2 carrots
1 tablespoon tomato paste
2 tablespoons cornstarch
salt and pepper

Steps:

  • Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
  • Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
  • Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
  • Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
  • Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

COQ AU VIN (CROCK POT)



Coq Au Vin (Crock Pot) image

I've always heard of this recipe and it sounds delicious but making it this weekend will be the first time I've tried it. My crock pot bit the dust the other day and the new one I purchased had a recipe book tucked inside the pot. (what a nice surprise!) This happens to be one of the recipes.

Provided by txgammi

Categories     Low Cholesterol

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 slices bacon (diced)
2/3 cup green onion (sliced)
6 chicken breast halves
1 onion (chopped)
1/4 lb whole mushroom
8 new potatoes
1 garlic clove (minced)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine

Steps:

  • In large skillet saute the diced bacon and green onions until the bacon is crisp.
  • Remove and drain well.
  • Add chicken breasts to the skillet and brown them well on both sides.
  • Remove chicken and set it aside.
  • Put the onion, mushrooms, new-potatoes and garlic in crock pot.
  • Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
  • Cover and cook on LOW 8 hours or HIGH 4 hours.
  • Add Burgundy Wine during last hour of cooking.

Nutrition Facts : Calories 366.5, Fat 10.2, SaturatedFat 3, Cholesterol 50.9, Sodium 568.2, Carbohydrate 44, Fiber 5.9, Sugar 3.2, Protein 21.9

CROCK-POT COQ AU VIN



Crock-Pot COQ AU VIN image

My family eats mostly chicken, fish and pork. I like to cook a wide variation of different ideas so that we don't always have the same old thing. One of our favorite dishes is Coq au vin but it can get a little warm cooking this specific dish over the stove. The crock-pot saves time and is so easy which makes it much more...

Provided by cathy tate

Categories     Chicken

Time 7h10m

Number Of Ingredients 11

4 lb chicken thighs
3 slice bacon, cut into pieces
3 clove garlic, minced
1 c mushrooms, sliced
1 c red wine
1/3 c bourbon or whiskey
4 c chicken stock
2 Tbsp tomato paste
1 1/2 tsp herbes de provence
2 bay leaves
kosher salt/pepper - to taste

Steps:

  • 1. Combine wine, whiskey, chicken stock and tomato paste in a large bowl. Stir until throughly mixed together. Whisk in garlic, herbs de Provence and bay leaves.
  • 2. Spray inside of crock-pot with cooking spray. Place chicken in bottom of crock-pot. Layer mushrooms then pieces of bacon ontop of chicken. Pour herb/wine mixture ontop of chicken.
  • 3. Cover; cook on low setting 7 hour. To make a thicker gravy: When chicken is done, remove from crock-pot and set aside. Mix cornstarch and cold water until the consistency of glue. Slowly drizzle into hot liquid until liquid starts to thicken (note: do not use too much cornstarch as this will give you a flour or starchy flavor)

SLOW COOKER COQ AU VIN



Slow Cooker Coq Au Vin image

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

1 bottle Pinot Noir
8 ounces thick-cut bacon (diced)
5 chicken thighs (skin on and bone-in)
1 teaspoon Kosher salt (divided)
1/2 teaspoon coarse ground black pepper
1 pound crimini mushrooms (halved)
3 shallots (quartered)
3 garlic cloves (minced)
5 carrots (peeled and cut into 1 inch chunks)
2 cups chicken broth
3 tablespoons tomato paste
5 fresh thyme sprigs
2 bay leaves
1/2 pound white pearl onions (peeled)
2 tablespoons butter (unsalted)
2 tablespoons flour

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

REESE WITHERSPOONS CROCK POT COQ AU VIN



Reese Witherspoons Crock Pot Coq Au Vin image

This was posted on the Ellen Degeneres website.I havent tried it yet but it looks like something I would like.

Provided by ChefDebs

Categories     Whole Chicken

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb sliced bacon, diced
5 lbs chicken
1/2 cup dry white wine
1/2 lb button mushroom
1 cup frozen small whole onions, thawed
6 garlic cloves
3 sprigs fresh rosemary
1 teaspoon salt
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Cook the bacon in a large skillet over med/high heat until crisp.Using a slotted spoon, transfer it to a 4 to 6 quart crockpot. Add the chicken to the skillet and brown all over on med high heat. Transfer to crockpot.
  • Pour the wine into the skillet and scrape up any brown bits; add to the cooker, along with the mushrooms, onions,garlic, rosemary and salt.
  • Cover and cook on low heat for 6 hours or on high for 3 hours.
  • Transfer the chicken, bacon and vegetables to a platter, keep warm.
  • Pour the sauce into a small saucepan.
  • combine the water and cornstarch, stir into the sauce and heat to boiling, stirring constantly, until the sauce thickens ,about 5 minutes.
  • Pour over chicken and serve.

Nutrition Facts : Calories 1038.1, Fat 74.1, SaturatedFat 22, Cholesterol 309.2, Sodium 974.8, Carbohydrate 8.6, Fiber 1.1, Sugar 2.4, Protein 76.4

CROCK POT COQ AU VIN



Crock Pot Coq Au Vin image

Got this recipe from my SIL's cookbook, "Homemade in Half the Time" by Shea Waggoner. She made it first, but without the mushrooms because she hates them, and using chicken breasts & cooking wine, which made it sooo salty, but it was still good. So I made it, with mushrooms (baby bella, cuz cremini weren't available), skinless, boneless thighs and using Pinot Noir for the red wine. I was out of bacon, so made it without, and I used fresh minced garlic in place of the jarred. Sooooo good (and easy)!!! DH ate two big helpings and nearly licked the crock pot clean. ;)

Provided by rstu2760

Categories     One Dish Meal

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup dry red wine
1/2 cup tomato paste
3 tablespoons flour
1 1/2 teaspoons herbes de provence
1 1/2 teaspoons salt (I used Kosher)
1 1/2 teaspoons ground black pepper
2 1/2-3 lbs boneless skinless chicken thighs
8 ounces frozen pearl onions (2 cups)
8 ounces small cremini mushrooms (2 cups)
6 slices cooked bacon, coarsely chopped
1 tablespoon preminced prepared garlic in oil

Steps:

  • Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray.
  • Combine the wine, tomato paste, flour, herbes, salt and pepper. Whisk until smooth.
  • Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
  • Cover and cook the chicken on LOW heat setting for 5 to 6 hours.
  • Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.

Nutrition Facts : Calories 535.9, Fat 16.5, SaturatedFat 4.6, Cholesterol 249.3, Sodium 1664.5, Carbohydrate 20, Fiber 3.1, Sugar 7.4, Protein 64.4

COQ AU VIN IN A CROCK POT!



Coq Au Vin in a Crock Pot! image

I like to cook Coq Au Vin in the traditional way when I have time however, that takes days. I have played with it and I think this crock pot version is a great alternative and you can cook Coq Au Vin on a busy weeknight. I have used boneless skinless thighs in place of the chicken legs with thighs. The soup base is not boullion (too salty). This is similar to demiglace and beef or veal can be used.

Provided by Chohertz

Categories     Chicken

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

6 large chicken legs with thigh, separated, skin on and knuckles removed
1/2 yellow onion, cut into 1/2 inch dice
1 large carrot, cut into 1/2 inch dice
1 celery rib, cut into 1/2 inch dice
6 -8 large garlic cloves
1 (750 ml) bottle red wine (divided use)
1 teaspoon parsley
1 teaspoon thyme
1 bay leaf
1 tablespoon beef base

Steps:

  • -Measure 1 cup of the red wine and set aside for later use.
  • -Mix the leftover wine with the beef soup base and whisk together until well combined. Pour into 6 quart crockpot.
  • -Put all other ingredients into crockpot.
  • -Cook on low for 8 hours.
  • -Carefully take out chicken (it will be falling apart) and set aside.
  • -Strain out all solids from the crock and throw away. Strain the juices into a saucepan.
  • -Add the reserved 1 cup of wine into the saucepot and boil for 15 minutes until thickened and syrupy.
  • -Put the thickened sauce and the chicken back into warm crockpot until ready to serve.

Nutrition Facts : Calories 308.3, Fat 12.3, SaturatedFat 3.5, Cholesterol 83.8, Sodium 105.9, Carbohydrate 6.6, Fiber 0.7, Sugar 1.9, Protein 18.9

Tips:

  • Choose high-quality ingredients, especially the wine and the chicken. The better the ingredients, the better the dish will taste.
  • Brown the chicken before cooking it in the slow cooker. This will help to develop flavor and prevent the chicken from drying out.
  • Use a dry red wine for this recipe. A full-bodied wine with good acidity, such as a cabernet sauvignon or a merlot, will work well.
  • Add the vegetables to the slow cooker along with the chicken and the wine. This will help to create a flavorful broth.
  • Cook the coq au vin on low for 8-10 hours or on high for 4-6 hours. The longer you cook it, the more tender the chicken will be.
  • Serve the coq au vin with mashed potatoes, rice, or noodles.

Conclusion:

Coq au vin is a classic French dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With its rich, flavorful sauce and tender chicken, coq au vin is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #preparation     #main-dish     #poultry     #easy     #chicken     #crock-pot-slow-cooker     #one-dish-meal     #meat     #chicken-thighs-legs     #equipment

Related Topics