Best 3 Crock Pot Coq Au Vin Chicken In White Wine Recipes

Indulge in the classic French comfort food, Coq au Vin, with this delectable slow-cooker version. This rich and flavorful dish features tender chicken braised in a savory broth of white wine, aromatic herbs, and succulent mushrooms. The result is a hearty and satisfying meal that is perfect for a special occasion or a cozy weeknight dinner. The article provides three variations of this timeless recipe, allowing you to customize it to your taste preferences. Whether you prefer the classic red wine version, a lighter white wine version, or a vegetarian alternative, this article has you covered.

**1. Crock Pot Coq au Vin (Chicken in White Wine):** This classic recipe uses white wine to create a lighter and more delicate flavor profile. The chicken is braised with pearl onions, mushrooms, and bacon, resulting in a rich and complex dish.

**2. Pressure Cooker Coq au Vin:** If you're short on time, this pressure cooker version will get dinner on the table in a fraction of the time. The chicken and vegetables are cooked under high pressure, infusing them with the flavors of the white wine and herbs.

**3. Vegetarian Coq au Vin:** This meatless version of Coq au Vin uses hearty mushrooms as the main protein. It's just as flavorful and satisfying as the traditional recipe, making it a great option for vegetarians and meat-lovers alike.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

CROCK POT COQ AU VIN (CHICKEN IN WHITE WINE)

Crock Pot Coq Au Vin (Chicken in White Wine) image

Make and share this Crock Pot Coq Au Vin (Chicken in White Wine) recipe from Food.com.

Provided by littleturtle

Categories Stew

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter, melted
4 boneless skinless chicken breasts, cut in half
1 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, finely chopped
1 1/4 lbs baby portabella mushrooms, sliced thick
12 ounces frozen white pearl onions
1/2 cup dry white wine (use a wine you'd enjoy drinking, we like Yellow Tail chardonnay)
1 teaspoon dried thyme leaves
1 bay leaf
1 cup chicken broth
1/3 cup flour

Steps:

Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
Combine chicken broth and flour; pour mixture into crock pot, and stir.
Cover and cook on LOW setting for 5-6 hours.
Remove and discard bay leaf.
Serve over rice.

Tips:

Use a good quality white wine for the best flavor. A dry white wine, such as a Chardonnay or Pinot Grigio, will work well.
Brown the chicken pieces before adding them to the slow cooker. This will help to develop their flavor and give the dish a richer color.
Add the vegetables to the slow cooker along with the chicken. This will help to create a flavorful broth and make the chicken more tender.
Use a variety of vegetables in your coq au vin. Some good options include carrots, celery, onions, mushrooms, and pearl onions.
Season the dish with salt, pepper, and herbs, such as thyme and rosemary. You can also add a bay leaf for extra flavor.
Cook the coq au vin on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and the vegetables should be tender.
Serve the coq au vin over rice, noodles, or mashed potatoes. You can also garnish it with fresh parsley or chives.

Conclusion:

Coq au vin is a classic French dish that is easy to make in a slow cooker. The combination of tender chicken, flavorful vegetables, and rich white wine broth makes this dish a winner. It is perfect for a special occasion or a casual weeknight meal. So next time you're looking for a delicious and easy slow cooker recipe, give coq au vin a try. You won't be disappointed!